This is a great recipe for company! It also makes an especially nice main dish for the holiday season. The sweet yet tangy sauce perfectly compliments the pork's hearty juiciness. To double this recipe, cook meat in batches, and then make the sauce as directed.

Dee
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place cranberries in a small saucepan over medium low heat. Add water and stir together. Bring to a simmer and let simmer for 3 minutes. Drain, reserving both cranberries and cooking liquid. Set aside.

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  • In a large skillet, heat oil over medium heat. Season pork medallions with salt and pepper and add to skillet. Saute on both sides until browned and no longer pink inside, about 3 minutes per side. Transfer to a platter, cover loosely and keep warm.

  • In the same skillet, add chopped shallot and cook for 30 seconds. Pour in port and vinegar and bring to a boil, stirring to scrape up any brown bits on the bottom of the skillet. Boil until liquid is reduced by half, 3 to 5 minutes. Add chicken stock, thyme and reserved cranberry liquid; boil all together until reduced by half, 5 to 7 minutes.

  • In a small bowl dissolve cornstarch in 1 tablespoon water and mix together. Whisk mixture into saucepan and let simmer, stirring, until sauce is slightly thickened and glossy. Stir in reserved cranberries and season with salt and pepper to taste. Spoon sauce over pork and serve.

Nutrition Facts

244.9 calories; 23.6 g protein; 17.9 g carbohydrates; 73.7 mg cholesterol; 62.5 mg sodium. Full Nutrition

Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/27/2006
I used red wine vinegar but otherwise followed the recipe. Excellent taste! I served with mashed potatoes. Will be making this one many times... Read More
(28)

Most helpful critical review

Rating: 3 stars
05/29/2009
I really don't think I did anything wrong here just too tart for my taste. Maybe I didn't reduce the vinegar out long enough? However I have a similar way of cooking mushrooms in this kind of sauce. To give it a more mellow taste I add 1/2 1/2. Read More
(8)
67 Ratings
  • 5 star values: 40
  • 4 star values: 21
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/27/2006
I used red wine vinegar but otherwise followed the recipe. Excellent taste! I served with mashed potatoes. Will be making this one many times... Read More
(28)
Rating: 5 stars
02/27/2006
I used red wine vinegar but otherwise followed the recipe. Excellent taste! I served with mashed potatoes. Will be making this one many times... Read More
(28)
Rating: 5 stars
10/28/2005
I have made this recipe three times so far and each time my fiance said it was the best thing I had ever made. I haven't changed anything from the original recipe because as the saying goes if it ain't broke don't fix it! I serve this with mashed potatoes and sauteed greenbeans for an elegant looking impressively tasting meal. Thanks! Read More
(24)
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Rating: 4 stars
12/21/2004
We made this recipe last night to test for Christmas dinner. It was very good and simple to make. We plan to make most of dish (prepare the meat and reduce the wine sauce) before we start our meal and let the final sauce reduce while we eat our salad. I'm not sure if I like the thyme.... we will be preparing the dish with orange rind in place of the thyme. The cranberries are very plump yummy and festive. Read More
(20)
Rating: 5 stars
05/31/2006
Great recipe! Delicious and very pretty. I used white wine vinegar and it turned out fine. You have to watch the sauce pretty closely at the end so it's best to serve side dishes that come be made ahead. Read More
(19)
Rating: 5 stars
12/23/2003
This dish is wonderful! My husband and I have had it twice now and can't get over how good it is!! I buy a pork tenderloin (1 to 1.5 lb) but it in 1 to 1 1/2" sections and use that for the meat. It's so tender!! Read More
(16)
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Rating: 5 stars
01/24/2005
This was great and easy. I loved the sweet/sour flavors of the sauce. I used a pork tenderloin cut into thin slices. I also used white wine vinegar instead of distilled. Read More
(16)
Rating: 5 stars
11/21/2006
This was a great recipe - I needed something different and fast for dinner. I didn't have shallots or onions and did it without it it tasted great and will use this again when we have company. Thanks Read More
(13)
Rating: 5 stars
11/30/2006
My family loved this meal. I served it with herbed mashed potatoes and steamed broccoli. I used pork loin to make the meaallions which really made it tender and instead of using the port wine I used an available shiraz. Other than that I don't think I changed the recipe much at all. Thanks so much for the recipe. Read More
(12)
Rating: 5 stars
01/15/2004
This is one spectacular meal! My husband was so impressed. We agreed it was worthy of going in the hallowed All-Stars Recipe box. This recipe will be making star appearances for many special dinners. Read More
(11)
Rating: 3 stars
05/29/2009
I really don't think I did anything wrong here just too tart for my taste. Maybe I didn't reduce the vinegar out long enough? However I have a similar way of cooking mushrooms in this kind of sauce. To give it a more mellow taste I add 1/2 1/2. Read More
(8)