Imagine cutting into a perfectly seared pork medallion, its golden-brown exterior giving way to a tender, juicy center, all draped in a tantalizing cranberry mustard sauce that balances sweet, tangy, and savory in one incredible bite. This gourmet-style dish looks and tastes like something from a high-end restaurant, but can be effortlessly prepared in your own kitchen in just 35 minutes. Whether you're looking to impress dinner guests or treat yourself to a restaurant-worthy meal, these pork medallions are about to become your new culinary obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb pork tenderloin
- 1 cup cranberry sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Remove pork tenderloin from refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- Pat the pork tenderloin dry using paper towels to remove excess moisture, which helps achieve a better sear.
- Slice the pork tenderloin into 1-inch thick medallions using a sharp knife, creating uniform pieces for consistent cooking.
- Season both sides of the pork medallions generously with salt and freshly ground black pepper.
- Heat olive oil in a large skillet over medium-high heat until the oil is shimmering but not smoking.
- Carefully place the pork medallions in the hot skillet, ensuring they are not overcrowded to allow proper browning.
- Cook medallions for approximately 3-4 minutes on each side, or until a golden-brown crust forms and internal temperature reaches 145°F (63°C).
- Remove pork medallions from skillet and let rest on a plate, tenting with aluminum foil to keep warm.
- In the same skillet, combine cranberry sauce and Dijon mustard, stirring to blend and scrape up any browned bits from the pan.
- Simmer the sauce for 2-3 minutes until it's heated through and slightly thickened.
- Pour the cranberry mustard sauce over the pork medallions.
- Garnish with freshly chopped parsley before serving.
- Serve immediately, accompanied by roasted vegetables or your preferred side dish.
Tips
- • Temperature is key: Always let your pork sit at room temperature before cooking to ensure even heat distribution. • Pat meat dry: Use paper towels to remove moisture, which helps achieve that coveted golden-brown sear. • Don't overcrowd the pan: Give each medallion space to brown properly, which develops rich flavor. • Use a meat thermometer: Aim for 145°F internal temperature for perfectly cooked, juicy pork. • Let meat rest: After cooking, let medallions rest for 3-5 minutes to retain juices. • Fresh herbs make a difference: Chopped parsley isn't just garnish—it adds a bright, fresh finish to the dish. • Experiment with sides: Roasted vegetables, mashed potatoes, or a light salad complement these medallions beautifully.
Nutrition Facts
Calories: 258kcal
Carbohydrates: 26g
Protein: 22g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 30mg
