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Spiced Pork Medallions with Cranberry-Orange Port Sauce

Pork tenderloin is a terrific choice when you need an elegant entree for a special occasion. It's always flavorful and juicy, cooks quickly and works well with a wide array of seasonings and sauces. For this recipe, we've crusted our tenderloins in cinnamon, coriander and brown sugar. Then we sliced them into medallions, pan seared them and sauced them with a seasonally inspired combination of port wine, cranberry and orange.

Spiced Pork Medallions with Cranberry-Orange Port Sauce

Spiced Pork Medallions with Cranberry-Orange Port Sauce

  • Ingredients:
  • 1-3/4 to 2 lbs pork tenderloin (2 tenderloins)
  • 1 tablespoon cinnamon
  • 1/2 tablespoon ground coriander
  • 2 tablespoons light brown sugar
  • Salt and freshly ground black pepper
  • Vegetable oil
  • Cranberry-Orange Port Sauce (recipe follows)

Preparation:
Preheat the oven to 350°F. Trim any excess fat and silver skin from the pork.

Combine the cinnamon, coriander and brown sugar in a small bowl. Sprinkle the spice mixture over the tenderloins on all sides and rub it into the meat with your fingers. Slice the tenderloins into 1-inch thick medallions and season them on both sides with salt and pepper.

Coat the bottom of a large skillet with vegetable oil and heat over medium-high heat. Working in batches of a few at a time, add the medallions in a single layer and sear just until the meat releases easily, about 1-1/2 minutes per side. Transfer the seared pork to a shallow baking dish, add a little extra oil to the pan, and repeat with the remaining medallions.

Roast the pork for about 5 minutes, or until a thermometer inserted into the center of a medallion reads 140°F (medium). Pork should be pink in the center ~ don't overcook!

Transfer to a serving platter and drizzle with a small amount of sauce. Place the remaining sauce in a bowl to pass at the table.

Makes 6 servings

Recipe Notes:
If you would like to scale this recipe up to feed more people, figure on 1 pork tenderloin for every 2 to 3 guests. You may have some leftovers using those calculations, but it assures that everyone will have plenty to eat.

Cranberry-Orange Port Sauce
  • Ingredients:
  • 1 tablespoon butter
  • 2 large shallots, finely chopped
  • 1-1/2 cups port wine (we used Dow's Trademark Reserve)
  • 3/4 cup low-sodium chicken broth
  • 2 tablespoons frozen cranberry juice concentrate
  • Zest and juice of 1 orange
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • Salt and freshly ground black pepper

Preparation:
Heat the butter in a saucepan over medium-high heat. Add the shallots and sauté until soft and translucent, about 2 minutes. Add the port wine and bring to a rapid simmer. Cook, stirring occasionally for 5 minutes to 7 minutes, or until reduced to about 1 cup. Add the chicken broth, frozen cranberry juice concentrate, orange zest and orange juice and continue cooking for another 5 minutes, stirring occasionally.

Stir in the cornstarch and water mixture and continue to cook until the sauce has thickened enough to coat the back of a spoon. Season to taste with salt and pepper and remove from the heat.

Makes about 1-1/2 cups

comments & replies

This is an easy recipe and it makes the kitchen smell awsome!

This would make an excellent Christmas Eve dinner.

a nice change for the holidays

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