Thursday, February 5, 2009

Yum, yum - pork loin with cranberries

I'm printing below the recipe I did on KSN tonight with Carol Parker. (I'd include a picture, but we ate every bite!) You can find pork loins at the market on the 1st & 3rd Friday of the month at Madewell Meats.

You can follow the recipe exactly and do pork medallions - or roast the whole pork loin and use the drippings from the roasting pan to make the sauce. Either way - it's yummy!

Pork Medallions with Cranberry Sauce

· 1 1/4 pounds pork tenderloin, sliced into 1/2-inch thick medallions
· 1/2 teaspoon salt, divided
· 1/4 teaspoon pepper
· 3 teaspoons olive oil, divided
· 2 tablespoons chopped shallots
· 3/4 cup low-sodium chicken broth/stock
· 2 tablespoons balsamic vinegar
· 1/4 cup dried cranberries

Season the pork medallions with 1/4 teaspoon of salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over a medium-high heat and cook the meat until there is just a slight blush in the center, about 3 minutes per side. Transfer the meat to a plate and tent with foil.

Add the remaining teaspoon of oil and the shallots to the pan and sauté until they begin to soften, about 1 minute. Add the chicken broth/stock, balsamic vinegar, the remaining 1/4 teaspoon of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes. Season with salt and pepper to taste. Pour the sauce over the pork medallions and serve.