Pork Medallions with Cranberry-Onion Relish

Pork Medallions with Cranberry-Onion Relish

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From: Diabetic Living Magazine

Ready in just 30 minutes, this pork tenderloin dish will please the whole family!

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 12 ounces pork tenderloin
  • ¼ cup all-purpose flour
  • Dash salt
  • Dash ground black pepper
  • Nonstick cooking spray
  • 2 tablespoons olive oil
  • 1 small onion, thinly sliced
  • ¼ cup dried cranberries
  • ¼ cup reduced-sodium chicken broth
  • 1 tablespoon balsamic vinegar


  • Prep

  • Ready In

  1. Trim fat from pork. Cut pork crosswise into eight slices. Place each slice between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound pork to ¼-inch thickness. Discard plastic wrap.
  2. In a shallow dish combine flour, salt and pepper. Dip pork slices into flour mixture, turning to coat. Coat a heavy large skillet with cooking spray. Add 1 tablespoon of the oil to skillet; heat over medium-high heat. Add four pork slices to hot oil; cook 3 to 4 minutes or until pork is slightly pink in center, turning once halfway through cooking time. Transfer pork to a serving platter; cover with foil to keep warm. Repeat with the remaining 1 tablespoon oil and the remaining four pork slices.
  3. In the same skillet cook onion over medium heat about 4 minutes or until crisp-tender. In a small bowl combine cranberries, broth and vinegar; carefully add to skillet. Heat through. Serve onion mixture over pork slices.

Nutrition information

  • Serving size: 2 pork slices and 2 tablespoons onion mixture
  • Per serving: 211 calories; 9 g fat(2 g sat); 1 g fiber; 15 g carbohydrates; 18 g protein; 27 mcg folate; 53 mg cholesterol; 6 g sugars; 1 IU vitamin A; 1 mg vitamin C; 13 mg calcium; 1 mg iron; 116 mg sodium; 378 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ fruit, ½ starch, 2½ lean protein, 1½ fat

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