Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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; carbohydrates 9.3g; dietary fiber 0.5g; sugars 6.5g; fat 4.2g; saturated fat 1.1g; cholesterol 59.6mg; vitamin a iu 0.5IU; vitamin c 0.6mg; folate 1mcg; calcium 9.9mg; iron 1.1mg; magnesium 26.2mg; potassium 399.5mg; sodium 190.3mg; thiamin 0.8mg.

1/2 fruit, 4 1/2 lean meat