Pork Medallions with Cranberry-Onion Relish

Pork Medallions with Cranberry-Onion Relish

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From: Diabetic Living Magazine

Pork tenderloin is a great choice for dinner when it's thinly sliced into quick-cooking medallions. A tart cranberry and onion relish adds delicious taste to each bite of this 30-minute entree.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 12 ounces pork tenderloin
  • ¼ cup all-purpose flour
  • Pinch of salt
  • Pinch of ground pepper
  • 2 tablespoons olive oil, divided
  • 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 the pork crosswise into eight slices. Place each slice between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound the pork to ¼-inch thickness. Discard plastic wrap.
  2. Combine flour, salt, and pepper in a shallow dish. Dip the pork slices into the flour mixture, turning to coat. Coat a heavy large skillet with cooking spray. Add 1 tablespoon oil to the skillet; heat over medium-high heat. Add four pork slices to the hot oil; cook for 3 to 4 minutes or until the pork is slightly pink in the center, turning once halfway through the cooking time. Transfer the 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. Cook onion in the same skillet over medium heat for about 4 minutes or until crisp-tender. Combine cranberries, broth, and vinegar in a small bowl; carefully add to the skillet. Heat through. Serve the onion mixture over the pork slices.

Nutrition information

  • Serving size: 2 pork slices and 2 tablespoons relish
  • 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: 2½ lean protein, 1½ fat, ½ fruit, ½ starch

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