CRANBERRY BALSAMIC GLAZED PORK MEDALLIONS — Pan fried pork tenderloin medallions, served with a cranberry balsamic glaze. The perfect easy meal for the holidays!
The holiday season is a time I tend to think more about what I’m thankful for, and despite it being a hectic time of year, I do try to slow down a bit and spend more time with friends and family.
Which is why I appreciate easy, but elegant recipes like these Cranberry Balsamic Glazed Pork Medallions.
I love being able to serve a nice meal to the people I care about, without having to worry about being stuck in the kitchen all evening.
If you’ve been a Let’s Dish reader for long, you know that pork tenderloin is one of my family’s favorite cuts of meat.
The cranberry balsamic glaze comes together in no time. It’s the perfect blend of sweet and savory, and a wonderful accompaniment to the pork.
Best of all, you can have this dish on the table in about 20 minutes!
It’s a time for giving back to those in your community who spend so much of their time giving back all year long.
And I can’t think of a better way to say thank you than inviting someone over for a home-cooked meal like this one.
Be sure to save this Cranberry Balsamic Glazed Pork Medallions recipe to your favorite Pinterest board for later.
Cranberry Balsamic Glazed Pork Medallions
Pan fried pork tenderloin medallions, served with a cranberry balsamic glaze. The perfect easy meal for the holidays!
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Sauteed
- Cuisine: American
- 1 (1.5 lb.) pork tenderloin
- Salt and pepper
- 1-2 teaspoons olive oil
- 1 cup cranberry juice
- 1/4 cup balsamic vinegar
- 2 tablespoons soy sauce
- 1/2 cup brown sugar
- 2 tablespoons cornstarch
- 1 clove garlic, minced
- Slice the pork tenderloin into 1 inch medallions. Season with salt and pepper. Preheat oil in a large skillet over medium-high heat.
- In a medium saucepan, whisk together the cranberry juice, balsamic vinegar, soy sauce, brown sugar, cornstarch and garlic. Bring to a boil over medium-high heat, stirring frequently, until sauce thickens. Set aside and keep warm.
- Add the pork medallions to the skillet and cook, turning once, for 2-3 minutes per side, or until the internal temperature reaches between 145°F (medium rare) to 160°F (medium). Remove the pork to a serving platter. Spoon the glaze over the pork and serve.
Keywords: pork, cranberry
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I participated in the National Pork Board Porksgiving program as a member of One2One Network. I received compensation but all opinions are my own.