Roasted Pork Tenderloin Medallions with Dried Cranberry Sauce

Roasted Pork Tenderloin Medallions with Dried Cranberry Sauce Recipe

Preparation time: 10 minutes | Cooking time: 24 minutes | Servings: 4

Introduction

Roasted Pork Tenderloin Medallions with Dried Cranberry Sauce is a delicious and elegant dish that is perfect for a special dinner or holiday meal. The tender pork is seasoned with herbs and spices, then roasted to perfection. The sweet and tangy cranberry sauce adds a burst of flavor that complements the pork beautifully.

History

This recipe is a modern twist on a classic pork dish. Pork tenderloin has long been a popular choice for home cooks and chefs alike due to its tenderness and versatility. The addition of the dried cranberry sauce adds a festive touch that makes this dish perfect for holiday gatherings.

Ingredients

Pork

1 tsp dried sage
1 tsp dried thyme
0.75 tsp salt
0.5 tsp freshly ground black pepper
1 (1 lb (454 g)) pork tenderloin, trimmed
cooking spray

Sauce

1 cup fat-free, low-sodium chicken broth
1 cup dried cranberries
0.5 cup cranberry juice cocktail (such as Ocean Spray)
1 tbsp grape jelly

How to prepare

Preheat the oven to 400°F (204°C).

Pork

To prepare the pork, combine the first 4 ingredients and rub them evenly over the pork.
Heat a large oven-proof nonstick skillet over medium-high heat.
Coat the pan with cooking spray.
Add the pork and cook for 4 minutes on each side or until browned.
Place the pan in the oven and cook the pork at 400°F (204°C) for 12 minutes or until a meat thermometer registers 160°F (71°C) (slightly pink).
Place the pork on a cutting board and keep it warm.

Sauce

To prepare the sauce, add the chicken broth, dried cranberries, and juice to the pan; bring to a boil, scraping the pan to loosen the browned bits.
Stir in the jelly and cook for 8 minutes or until the mixture is slightly thick, stirring occasionally.
Cut the pork into 0.5 inch slices.
Serve with the sauce.

Variations

Try using different herbs and spices to season the pork, such as rosemary or garlic powder.
Substitute the dried cranberries with fresh cranberries for a tangier sauce.

Cooking Tips & Tricks

Make sure to trim any excess fat from the pork tenderloin before cooking to ensure a lean and tender result.

- Let the pork rest for a few minutes after cooking to allow the juices to redistribute, resulting in a more flavorful and juicy meat.

- Be sure to use an oven-proof skillet for this recipe to easily transfer the pork from stovetop to oven.

Serving Suggestions

Serve the Roasted Pork Tenderloin Medallions with Dried Cranberry Sauce with a side of roasted vegetables or a fresh salad for a complete meal.

Cooking Techniques

Roasting the pork tenderloin in the oven ensures even cooking and a juicy result.

Ingredient Substitutions

If you don't have grape jelly on hand, you can substitute with apricot or raspberry preserves.

Make Ahead Tips

The pork can be seasoned and refrigerated up to 24 hours in advance. Cook just before serving for the best results.

Presentation Ideas

Arrange the sliced pork medallions on a platter and drizzle the cranberry sauce over the top for an elegant presentation.

Pairing Recommendations

This dish pairs well with a side of mashed potatoes or wild rice.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

32g per serving

Fats

3g per serving

Proteins

24g per serving

Vitamins and minerals

This dish is a good source of iron, vitamin C, and antioxidants from the cranberries.

Alergens

This recipe contains no common allergens, but be sure to check labels for any potential allergens in the ingredients used.

Summary

This dish is a well-balanced meal that is low in fat and calories, but high in protein and essential nutrients.

Summary

Roasted Pork Tenderloin Medallions with Dried Cranberry Sauce is a flavorful and elegant dish that is perfect for a special occasion. The tender pork is seasoned with herbs and spices, then roasted to perfection. The sweet and tangy cranberry sauce adds a burst of flavor that complements the pork beautifully. Serve with a side of roasted vegetables or a fresh salad for a complete meal. Enjoy!

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Roasted Pork Tenderloin Medallions with Dried Cranberry Sauce. It was a chilly autumn afternoon, and I had just finished browsing through a quaint little cookbook store in the heart of the city. As I was about to leave, a tattered, old cookbook caught my eye. It was filled with handwritten notes and splattered pages, a true sign of a well-loved and used recipe book.

Curiosity got the best of me, and I decided to flip through the pages. That's when I stumbled upon a recipe that would change the way I cooked pork forever. The combination of the juicy tenderloin medallions and the sweet-tart cranberry sauce sounded like a match made in heaven. I knew I had to try it out.

I quickly purchased the cookbook and rushed home to gather the ingredients. As I gathered the pork tenderloin, dried cranberries, and various spices, I couldn't help but feel a sense of excitement. I had always loved experimenting in the kitchen, and this recipe seemed like the perfect challenge.

I preheated the oven and began preparing the pork tenderloin. I seasoned it with a blend of herbs and spices, making sure to coat each medallion thoroughly. As the tenderloin roasted in the oven, I started working on the dried cranberry sauce. The aroma of the simmering cranberries filled the kitchen, creating a warm and inviting atmosphere.

Finally, after what felt like an eternity, the pork tenderloin was ready. I plated the medallions and drizzled them with the rich cranberry sauce. The flavors melded together perfectly, creating a dish that was both savory and sweet. I couldn't believe how delicious it turned out to be.

I served the Roasted Pork Tenderloin Medallions with Dried Cranberry Sauce to my family that evening, and their reactions were priceless. The tenderloin was perfectly cooked, with just the right amount of juiciness, and the cranberry sauce added a burst of flavor that complemented the pork beautifully. It quickly became a family favorite, and I knew that this recipe would be a staple in my kitchen for years to come.

As time went on, I continued to perfect the recipe, making subtle tweaks here and there to enhance the flavors even more. I shared it with friends and neighbors, who all raved about how delicious it was. It became the go-to dish for special occasions and family gatherings, always receiving high praise from everyone who tried it.

Years passed, and the recipe for Roasted Pork Tenderloin Medallions with Dried Cranberry Sauce became a cherished tradition in our family. It reminded me of that chilly autumn afternoon when I stumbled upon it in that old cookbook store. I felt grateful for that moment of curiosity, as it had led me to discover a recipe that brought joy and deliciousness to the ones I loved.

Now, as I sit here reminiscing about the past, I can't help but feel grateful for all the recipes I have learned and shared over the years. Each one holds a special place in my heart, but the Roasted Pork Tenderloin Medallions with Dried Cranberry Sauce will always hold a special place for me. It's a reminder of the power of a good recipe, the joy of cooking, and the love that goes into every dish that comes out of my kitchen.