CHEF JEFF -- ONE BYTE AT A TIME: Pork Medallions with Red Berry Sauce
This tangy entree would go well with angel hair pasta. Pork Medallions with Red Berry Sauce 3/4 pound pork tenderloin 1 teaspoon olive oil Salt and freshly ground black pepper 1/4 cup balsamic vinegar 1/2 cup cranberry juice 1 tablespoon honey 1/...
This tangy entree would go well with angel hair pasta.
Pork Medallions with Red Berry Sauce
¾ pound pork tenderloin
1 teaspoon olive oil
Salt and freshly ground black pepper
¼ cup balsamic vinegar
½ cup cranberry juice
1 tablespoon honey
½ cup fresh cranberries
Remove visible fat from pork. Cut pork into 1-inch slices to form round medallions. Heat oil in nonstick skillet over medium-high heat until smoking. Brown pork for 2 minutes. Turn and brown second sides for 2 minutes. Sprinkle salt and pepper to taste on cooked sides. Remove from pan. Lower heat to medium. Add vinegar. Let simmer about 30 seconds, scraping up all of brown bits in the pan while liquid reduces. Add cranberry juice and honey. Thoroughly combine. Add cranberries and return pork to pan. Gently simmer for 2 minutes. Turn pork. Simmer another 2 minutes. Remove pork to individual plates. Pour sauce into food processor and blend until smooth. This takes a few seconds. Spoon sauce over pork.
Yield: Serves 2.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.