↞ recipe box start page
Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
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)
Preheat the oven to 350. 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
1 tablespoon butter
2 large shallots, finely chopped
1-1/2 cups port wine
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
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
view more member recipes
Spiced Pork Medallions with Cranberry-Orange Port Sauce
view my recipes
print
save
Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
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)
Preheat the oven to 350. 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
1 tablespoon butter
2 large shallots, finely chopped
1-1/2 cups port wine
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
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Spiced Pork Medallions With Cranberry-orange Port Sauce
by sgre52160
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 Cra
by sgre52160
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 Cra
Pork Medallions With Fig & Port Wine Sauce
by ICOOK2
Ingredients: 16 small dried Mission figs, stemmed 1 cup tawny port, (see Note) 2 teaspoons extra-virgin olive oil, plus 1 tablespoon, divided 1 cup onion, thinly sliced 1 cup reduced-sodium c
by ICOOK2
Ingredients: 16 small dried Mission figs, stemmed 1 cup tawny port, (see Note) 2 teaspoons extra-virgin olive oil, plus 1 tablespoon, divided 1 cup onion, thinly sliced 1 cup reduced-sodium c
Spiced Cranberry-port Sauce
by ICOOK2
1 medium naval orange 2 cinnamon sticks 2 cups granulated sugar 1/2 cup water 1/2 tsp ground cloves 1 bag (12 oz) fresh cranberries 1/3 cup port wine From orange, grate 2 tsp. peel and squeez
by ICOOK2
1 medium naval orange 2 cinnamon sticks 2 cups granulated sugar 1/2 cup water 1/2 tsp ground cloves 1 bag (12 oz) fresh cranberries 1/3 cup port wine From orange, grate 2 tsp. peel and squeez
Pork Medallions With Orange Honey-mustard Sauce
by sgre52160
1 (1 lb) pork tenderloin, sliced into 1/2 inch slices Salt Flour 1 tbsp oil Thyme and dill weed, to taste 1/4 cup frozen orange juice concentrate, thawed 1 tbsp Dijon mustard, honey and pepper
by sgre52160
1 (1 lb) pork tenderloin, sliced into 1/2 inch slices Salt Flour 1 tbsp oil Thyme and dill weed, to taste 1/4 cup frozen orange juice concentrate, thawed 1 tbsp Dijon mustard, honey and pepper
Pork Medallions With Spiced Crust
by HappyCook80
Pork Medallions with Spiced Crust 4 pork medallions, boned pork chops 1 1/2 cups fresh breadcrumbs 1 teaspoon curry powder 1 teaspoon ground cumin 1 tablespoon chopped parsley 1 teaspoon
by HappyCook80
Pork Medallions with Spiced Crust 4 pork medallions, boned pork chops 1 1/2 cups fresh breadcrumbs 1 teaspoon curry powder 1 teaspoon ground cumin 1 tablespoon chopped parsley 1 teaspoon
view more member recipes
related CDKitchen recipes
Pork Medallions With Fig And Port Wine Sauce
Cranberry-Orange Pork Steaks
Pork Piccata
Pork With Arugula, Prosciutto And Tomatoes
Hot Spiced Wassail
Tempura Pork Tenderloin Medallions with Pineapple Ginger Sauce
Pineapple-Cranberry Pork Loin
Cranberry Mimosa
Cranberry Glazed Pork Chops
Pork Tenderloin with Apples