Maple Cranberry Pork Medallions
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INGREDIENTS 1 package boneless pork tenderloins, 2 tenderloins, cut into 3/4-inch slices
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup all-purpose flour
2 tablespoons butter
2 tablespoons vegetable oil
1/2 teaspoon minced garlic
1 cup chicken broth
2 teaspoons Dijon mustard
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
1/2 cup chopped green onion
1/2 cup dried cranberries
Salt and pepper, to tastePreheat oven to 375 degrees.
Combine salt, pepper, and flour on a plate. Heat butter and oil in a large skillet over medium-high heat. Dredge pork medallions lightly in the flour mixture, shaking off excess, and sauté in the skillet until browned on both sides. Place in a glass baking dish.
Add garlic to same skillet. Whisk in chicken broth and mustard, scraping browned bits from the bottom of the pan. Boil for 5 minutes, reducing liquid by half. Add syrup, vinegar, green onions, and dried cranberries. Cook 2 minutes more.
Pour sauce over pork and bake in the oven for about 10 minutes to heat through.
Makes 4 to 6 servings