Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

These quick-seared medallions cloaked in a delightful sweet cherry sauce provide a whole new reason to serve pork tonight.

Source: Better Homes and Gardens

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Recipe Summary

total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from pork. Cut pork crosswise into 1-inch-thick slices. Place each slice between 2 pieces of plastic wrap. With the heel of your hand, press each slice into a 1/2-inch-thick medallion. Remove plastic wrap. Sprinkle lightly with salt and freshly ground black pepper.

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  • Coat an unheated large nonstick skillet with cooking spray. Heat skillet over medium-high heat. Add pork; cook for 6 minutes or until pork is slightly pink in center and juices run clear, turning once. Transfer to a serving platter; keep warm.

  • Combine cranberry juice, mustard, and cornstarch; add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir cherries into mixture in skillet. Serve over pork. Makes 4 servings.

Nutrition Facts

197 calories; fat 5g; cholesterol 81mg; saturated fat 2g; carbohydrates 12g; protein 26g; vitamin c 18.3mg; sodium 127mg; calcium 10.1mg; iron 1.8mg.
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