Pork tenderloin medallions seared and glazed in whole-berry cranberry sauce with honey, Dijon, orange zest, and fresh garlic. Sweet, tart, and elegant — holiday flavors any night of the year.
Ingredients
- 1½ to 2 lb pork tenderloin, sliced into medallions
- 2 Tbsp olive oil
- 3 Tbsp honey
- 1 Tbsp stock concentrate
- ½ cup warm water
- ½ cup whole berry cranberry sauce + 1 tsp orange zest
- 3 cloves garlic, minced
- 1 Tbsp Dijon mustard
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
Instructions
Pat pork dry and season both sides with salt, pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high heat.
Add pork medallions and sear for 3 to 4 minutes per side until golden and cooked through. Remove pork from skillet and set aside.
Reduce heat to medium. In the same skillet, whisk warm water with stock concentrate until dissolved.
Stir in honey, Dijon mustard, glaze ingredients, and garlic. Simmer glaze for 3 to 5 minutes until slightly thickened.
Return pork to skillet and spoon glaze over each piece. Simmer for 2 minutes to coat pork evenly.
Remove from heat and serve with extra glaze.