Pork Medallions with a Port-&-Cranberry Pan Sauce

Pork Medallions with a Port-&-Cranberry Pan Sauce

2 Reviews
From: EatingWell Magazine, November/December 1992

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ¼ cup dried cranberries
  • ¼ cup port
  • 1 pound pork tenderloin, trimmed
  • Salt & freshly ground pepper to taste
  • 1 teaspoon extra-virgin olive oil
  • 2 cloves cloves garlic, peeled and halved
  • 1 teaspoon balsamic vinegar
  • 2 sage leaves
  • ½ cup reduced-sodium chicken broth


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  1. Combine cranberries and port in a small bowl. Set aside. Slice tenderloin into medallions 1½ inches thick. Place between 2 layers of plastic wrap, and pound the medallions with the bottom of a saucepan until they are ½ inch thick. Season both sides with salt and pepper.
  2. 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.
  3. 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 information

  • Per serving: 180 calories; 4 g fat(1 g sat); 0 g fiber; 9 g carbohydrates; 22 g protein; 1 mcg folate; 60 mg cholesterol; 6 g sugars; 0 g added sugars; 1 IU vitamin A; 1 mg vitamin C; 10 mg calcium; 1 mg iron; 190 mg sodium; 399 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ fruit, 4½ lean meat

Reviews 2

May 17, 2017
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By: Ced1106
Good job! Easy to make and tasty. We didn't have port, so used Marsala wine.
October 02, 2011
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By: shawneegirl
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
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