Pork Medallions with Cranberry-Onion Relish
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 1/4-inch thickness. Discard plastic wrap.Advertisement
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.
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.
2 1/2 lean protein, 1 1/2 fat, 1/2 fruit, 1/2 starch