Pork Medallions With Mandarin Oranges & Cranberries

• 6 tablespoons unsalted butter
• 1/3 cup olive oil
• 24 good-size pork medallions
• salt & freshly ground black pepper
• 6 garlic cloves, minced
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
• 1 teaspoon cinnamon
• 1/8 teaspoon clove
• 1/3 cup dark brown sugar
• 1 (1 ounce) can mandarin orange, liquid reserved
• 1 1/2 cups marsala wine
• 1 1/2 cups cranberries or 1 1/2 cups cranberry sauce
• rosemary sprig, for garnishing

1. In a large saute pan over medium high heat, melt half the butter in all of the olive oil.
2. Season pork with the salt and pepper.
3. Saute the pork for 10-12 minutes on each side until well browned and cooked through. (This can be done in batches).
4. Remove and keep warm in a 200u0b0F oven.
5. Melt remaining butter in the pan& add the garlic, rosemary, cinnamon, cloves, brown sugar and 1/3 cup of the mandarin orange liquid.
6. Simmer, stirring for a few seconds, then add the Marsala, bring to a boil.
7. Boil until the sauce is reduced by about half and thickened.
8. Lower heat to medium.
9. Add cranberries, cook until they burst (1-2 minutes). Add mandarin oranges.
10. Salt and pepper to taste.
11. Heat thoroughly and spoon sauce over medallions.
12. Garnish with sprigs of rosemary and serve.

unsalted butter, olive oil, pork, salt, garlic, rosemary, cinnamon, clove, brown sugar, mandarin orange, marsala wine, cranberries, rosemary

Taken from www.food.com/recipe/pork-medallions-with-mandarin-oranges-cranberries-85066 (may not work)