Everyone knows that cranberries pair well with turkey, but they are also wonderful when served alongside pork. Use lean pork tenderloin in this recipe and the strong flavors will never tell your low fat secret.
For the Compote:
For the Medallions:
For the Compote:
- 1 tsp. olive oil
- 1 medium onion -- finely chopped
- 8 oz. fresh cranberries
- 1/2 tsp. allspice
- 1/2 tsp. cinnamon
- 1 (10-12 oz.) jar all-fruit orange marmalade
- 1 (8 oz.) can crushed pineapple -- well drained
For the Medallions:
- 2 pork tenderloins -- about 3/4-lb each
- 2 tsp. ground cumin
- 1 tsp. paprika
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 T. olive oil
For the compote, heat the 1 teaspoon of olive oil in a medium saucepan. Add the onion and cook for 3 minutes or until softened. Add all of the remaining ingredients and cook, uncovered, over medium heat for 15 to 20 minutes.
Meanwhile, for the medallions, cut each tenderloin into 8 slices. Sprinkle the pork with the cumin paprika, salt, and pepper. Saute the pork in the olive oil for 6 to 8 minutes on each side, or until browned and cooked through. Transfer to serving platter and serve with the cranberry compote.
- Yields: 4-6 servings
- Preparation Time: 30 minutes
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