• 1 pork tenderloin (cut crosswise into 1-inch medallions)
  • 1 tablespoon butter
  • 2 tablespoons onions (minced)
  • 4 ounces dried cherry
  • 1/2 cup cranberry juice
  • 1/2 cup maple syrup
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon pepper


  1. Gently pound each pork medallion with heel of hand to flatten to a thickness of 1/2 inch. In large skillet melt butter over medium-high heat and sauté medallions until nicely browned, about 3-4 minutes on each side. Remove and keep warm. Add onion, cherries, cranberry juice, maple syrup and orange zest to skillet; cook and stir 1-2 minutes, until sauce is slightly thickened, stir in cinnamon and pepper. Return pork to pan; heat through and coat medallions generously with sauce.
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