Some of us have a love-hate relationship with cranberries. We know they are a traditional food for the holidays, but we have been victims of so many bad cranberry preparations that we dread putting that relish/chutney/”What is that?” on our plates. Thank goodness we did not abandon the quirky cranberry; this recipe is perfect because it does have cranberries in it. We are quite certain any other substitute would not be as good. Additionally, the recipe is simple.
We found this gem in the newspaper. The author is Linda Gassenheimer, food editor for the Miami Herald. We include the recipe here because you might have difficulty tracking it down.
The editor calls for serving the pork dish on caraway-scented noodles, and we agree! The caraway seeds give a unique flavor that is perfect with the medallions. We include the recipe as a separate blog entry immediately after this recipe.
¾ lb. pork tenderloin
Olive oil spray
Salt and freshly ground black pepper
½ cup orange juice
2 Tbsp brown sugar
1 Tbsp Dijon mustard
½ cup fresh cranberries
To cook pork: Remove visible fat from pork. Cut into 1-inch slices. Cover slices with plastic wrap. Using bottom of skillet or palm of hand, flatten medallions to about ½-inch. Heat nonstick skillet over medium-high heat and spray with olive oil spray. Brown medallions for 3 minutes. Turn over. Add salt and pepper to cooked side. Brown second side for 2 minutes. Remove to plate. (Note meat thermometer should read 145 degrees F.)
To make sauce: Add orange juice into skillet. Using wood spoon, scrape up any brown bits. Add brown sugar, mustard and cranberries. Stir to dissolve sugar. Simmer for 2 to 3 minutes or until cranberries burst. Using spoon, mash berries. Stir to make smooth sauce. Add salt and pepper to taste.
Makes 2 servings.