Cranberry Pork Tenderloin Medallions

Yummy goodness!

2 (3/4 lb) pork tenderloins, trimmed
1/2 cup cranberry juice (I used Oceanspray Diet)
2 garlic cloves, minced
1 tablespoon spicy brown mustard (I used French's)
1 tablespoon honey
1 dash Worcestershire sauce (I used Lea & Perrins)
2 tablespoons canola oil (I used Wesson)
1/4 cup cranberry sauce (optional) (I used Oceanspray with Berries)

Serves 4-6 (nutrion based on 4 servings)

Rinse pork; pat dry. Cut each tenderloin crosswise into 2-inch thick medallions.

Combine cranberry juice, garlic, mustard, honey and worcestershire sauce in a large zip-top plastic bag.

Add pork, turning to coat. Seal bag; chill at least 2 hours or up to overnight.

Preheat oven to 350 degrees. Remove pork from bag and pat dry; discard marinade. Cook half of pork in 1 tablespoon hot oil in a large skillet over medium-high heat about 2 minutes per side or until browned, turning once. Transfer meat to a rimmed baking sheet. Repeat process with remaining oil and pork.

Bake pork about 13 minutes until 140 degrees in center.

Drizzle with pan juices. Serve immediately and garnish with cranberry sauce, if desired.


Nutritional info does not include optional cranberry sauce.

For 4 Servings:

Calories 287
Carbs 5
Fat 13
Protein 36


Nutritional info does include optional cranberry sauce.

For 4 Servings:

Calories 314
Carbs 11
Fat 13
Protein 36