Pork Medallions with Cranberry Sauce

Thursday, December 13, 2012

I have been talking a lot about about the good benefits of both cranberries and sage in my previous blogs. Here is a recipe that uses both. It is a festive recipe that fits with this time of year...yet not difficult or time consuming to make...which is also very helpful when you have lots of other things you want and need to be doing! This recipe came from Cooking Light Fresh Food Fast 24/7 cookbook on page 285:

Pork Medallions with Cranberry Sauce


  • 1 (1 pound) pork tenderloin
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup fresh or frozen cranberries
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 1/4 cup sugar
  • 1 teaspoon chopped fresh sage
  • Cooking Spray


  1. Cut pork crosswise into 8 pieces. Place pork between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of pork evenly with salt and pepper.
  2. Combine cranberries, broth, and sugar in a small saucepan. Bring to a boil; boil 6 minutes or until berries burst and sauce is reduced to 2/3 cup. Stir in sage.
  3. While sauce cooks, heat large nonstick skillet (I use cast iron) over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until done. Serve pork with sauce.
Yield: 4 servings (serving size: 2 pork medallions and about 3 tablespoons sauce); calories 202.

To complete the meal I served the Pork Medallions with Cranberry Sauce with 1/2 cup brown rice with roasted pecans (108 cal) and Sauteed Swiss Chard (see previous blog/75 cal) for a total calorie count of 385. It was delicious, festive and a definite repeat!

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