Pork Medallions with Port and Dried Cranberry Sauce
Servings Per Recipe: 4 Calories: 244.9
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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.
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.
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!!
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.
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.
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