Pork Medallions with Port & Dried Cranberry Sauce

Keith Ann Clotiaux (originally from The Eating Well Rush Hour Cookbook)

Yield: 4 servings

Comments/Memories

Sweet port wine, balsamic vinegar and dried cranberries, stirred up in the skillet, make an almost-instant, yet sophisticated sauce that is perfect with pork. A rice and noodle pilaf pairs well and absorbs the delicious sauce. A really good winter meal. (Dec 1996)

1/2 cup dried cranberries*

1 tsp vegetable oil, preferably canola oil

1 lb pork tenderloin, trimmed of fat and cut into 12 medallions

Salt and freshly ground black pepper

1 shallot, finely chopped

1/2 cup tawny port or other rich red wine

1/4 cup balsamic vinegar

1 cup defatted reduced-sodium chicken stock

1/2 tsp dried thyme leaves

1 tsp cornstarch 

In a small saucepan, combine dried cranberries or cherries and 1 cup water. Bring to a simmer and cook for 3 minutes. Drain, reserving both fruit and cooking liquid. Set aside.In a large nonstick skilled, heat oil over medium heat. Season pork with salt and pepper and add to the skillet; cook until browned on the outside and no longer pink on the inside, about 3 minutes per side. Transfer to a platter, cover loosely and keep warm. 

Do not wash the skillet. Add shallots to the skillet and cook, stirring for 30 seconds. Pour in port (or wine) and vinegar and bring to a boil, stirring to scrape up any brown bits. Boil until reduced by half, 3-5 minutes. Add chicken stock, thyme and the reserved cranberry cooking liquid; boil until reduced again by half, 5-7 minutes. In a small bowl, dissolve cornstarch in 1 Tbsp water. Whisk into the sauce and cook, stirring, until slightly thickened and glossy. Stir in the reserved cranberries and season with salt and pepper. Spoon the sauce over the medallions and serve.

*You can substitute pitted prunes or dried cherries for the dried cranberries.