Pork Medallions with Cranberries and Apples

Makes 4 servings

  • 1/2 cup apple juice
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 Tbs brown sugar
  • 1-1/2 tsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp dried sage
  • 1/4 tsp coarsely ground black pepper
  • 1 (1 pound) pork tenderloin, trimmed
  • 1 Tbs all-purpose flour
  • 4 tsp olive oil, divided
  • Cooking spray
  • 1/2 cup finely chopped onion
  • 1 cup thinly sliced peeled Rome apple
  • 1/4 cup fresh cranberries
  • Fresh sage sprigs (optional)

  1. Combine first 7 ingredients in a small bowl, stirring well with a whisk.
  2. Cut pork crosswise into 8 pieces. Place each piece between 2 sheets of heavy duty plastic wrap; flatten each piece to 3/4 inch thickness using a meat mallet or a rolling pin. Dredge each piece in flour.
  3. Heat 3 tsp olive oil in a large non-stick skillet coated with cooking spray, over medium-high heat. Add pork, cook 2 ½ minutes on each side or until browned. Remove pork from pan.
  4. Add 1 tsp oil to pan. Add onion, cover, reduce heat, and cook 5 minutes or until golden brown, stirring frequently.
  5. Return pork to pan, add juice mixture, apple, and cranberries. Bring to a simmer, cover and cook 3 minutes or until cranberries pop and pork is done, stirring occasionally.
  6. Garnish with fresh sage sprigs, if desired.