Cranberry Pork Medaillons
|Pork tenderloin||1 1⁄2 (1 Pork Tenderloin Of 1.5 Pound)|
|Vegetable oil||3 Tablespoon|
|Onion||1 , finely chopped|
|Garlic||2 Clove (10 gm), minced|
|Apple juice||3⁄4 Cup (12 tbs)|
|Cranberry juice||1⁄2 Cup (8 tbs)|
|Cranberries||1⁄2 Cup (8 tbs) (Fresh Or Frozen)|
|Dijon mustard||2 Teaspoon|
|Minced fresh rosemary||1⁄2 Teaspoon|
Cut the tenderloin into 1/2 inch slices.
Heat the vegetable oil in a nonstick skillet over medium heat.
Cook the pork in the hot oil for 3 to 4 minutes on each side or until golden and cooked through.
Remove the pork from the skillet.
Saute the onion, garlic and sugar in the drippings in the skillet for 10 minutes or until caramelized and tender.
Stir in the apple juice, cranberry juice, cranberries, mustard and rosemary; bring to a boil.
Reduce heat and simmer, uncovered, for 5 to 6 minutes or until sauce is reduced by half.
Return the pork to the skillet and cook until heated through.
Add more cranberries and rosemary if desired.