Pork Medallions With Gingered Cranberry Sauce
- 2 teaspoons butter
- 1 (1-pound) pork tenderloin, trimmed and cut into 1-inch-thick slices
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1/2 teaspoon finely minced peeled fresh ginger
- 1 garlic clove, minced
- 1/2 cup port or other sweet red wine
- 1 cup canned whole-berry cranberry sauce
- 1/4 cup fat-free, less-sodium chicken broth
- 1 1/2 teaspoons balsamic vinegar
- Melt butter in a large nonstick skillet over medium-high heat. Sprinkle both side of pork evenly with salt and pepper. Add pork to the pan; cook 2 minutes on each side or until browned. Remove pork from pan; keep warm.
- Wipe pan with a paper towel; return pan to heat. Add olive oil to pan. Add ginger and garlic; saute 30 seconds. Add port, scraping pan to loosen browned bits; cook until reduced to 1/4 cup (about 5 minutes). Add cranberry sauce and chicken broth; cook 3 minutes or until slightly thick, stirring occasionally. Stir in balsamic vinegar; return pork to pan. Cook 1 minute, turning to coat pork.
butter, pork tenderloin, salt, freshly ground black pepper, olive oil, fresh ginger, garlic, port, wholeberry, chicken broth, balsamic vinegar
Taken from www.myrecipes.com/recipe/pork-medallions-with-gingered-cranberry-sauce (may not work)