The autumn flavors in this dish go well with roasted vegetables.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 1992


Ingredient Checklist


Instructions Checklist
  • Combine cranberries and port in a small bowl. Set aside. Slice tenderloin into medallions 1 1/2 inches thick. Place between 2 layers of plastic wrap, and pound the medallions with the bottom of a saucepan until they are 1/2 inch thick. Season both sides with salt and pepper.

  • Heat oil in a nonstick skillet over medium-high heat. Sear medallions on one side until golden brown, 2 to 3 minutes. Turn and sear on the other side for 4 to 5 minutes; turn medallions again and continue cooking until golden brown and no longer pink in the center, 2 to 3 minutes. Remove to a serving platter and cover loosely to keep warm.

  • Add garlic to the pan and return to medium-high heat. Cook, stirring, 1 minute. Add port with cranberries, vinegar and sage leaves; cook for 1 minute, scraping skillet for browned bits. Pour in broth, swirl the pan and bring to a boil again. Continue cooking until sauce thickens and is reduced by half, about 3 minutes. Remove the garlic and sage. Season the sauce to taste with salt and pepper. Spoon over the pork and serve.

Nutrition Facts

180 calories; protein 21.9g 44% DV; carbohydrates 9.3g 3% DV; exchange other carbs 0.5; dietary fiber 0.5g 2% DV; sugars 6.5g; fat 4.2g 6% DV; saturated fat 1.1g 6% DV; cholesterol 59.6mg 20% DV; vitamin a iu 0.5IU; vitamin c 0.6mg 1% DV; folate 1mcg; calcium 9.9mg 1% DV; iron 1.1mg 6% DV; magnesium 26.2mg 9% DV; potassium 399.5mg 11% DV; sodium 190.3mg 8% DV; thiamin 0.8mg 78% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Good job! Easy to make and tasty. We didn't have port so used Marsala wine. Read More
Rating: 5 stars
REALLY Great! I made this for dinner tonight served with mashed cauliflower. It was awesome! It tasted rich and flavorful - almost sinful! It was easy to make and took a total of 10 minutes! I did leave the garlic & sage in the sauce and blended the sauce with an immersion blender. I served the sauce over both the pork & the caulilower and it was positively delicious! My hubby who doesn't like cranberries port or balsamic vinegar asked for seconds & requested this be put in the regular rotation! I will definately be making this again! Pros: Easy Flavorful Cons: None Read More