Spicy Pork Medallions in Cranberry-Orange Sauce
Main Dishes • European
Description
Spicy Pork Medallions in Cranberry-Orange Sauce
Ingredients
- Ground Cinnamon 1 tablespoon
- Pork tenderloin 5 lbs
- Ground coriander ½ tablespoon
- Brown Sugar 2 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- Vegetable Oil 1 tablespoon
- Butter 1 tablespoon
- Shallot 2 pieces
- Port Wine ½ cup
- Concentrated Cranberry Juice 0 oz
- Chicken Broth ¾ cup
- Orange zest 1 piece
- Orange juice concentrate 0 qt
- Corn Starch 1 tablespoon
Step-by-Step Guide
Step 1
Preheat the oven to 390°F.
Step 2
Rinse and pat dry the pork, trimming any excess fat (if present).
Step 3
In a small bowl, mix together the cinnamon, coriander, and brown sugar. Place the meat in the spice mixture and coat it well. Let the meat rest in the spices for a while.
Step 4
Meanwhile, prepare the sauce. Heat the butter in a saucepan over medium heat. Add the chopped shallots and sauté until soft, about 2 minutes. Add the port wine to the chicken broth and cook, stirring occasionally for 5-7 minutes, or until the liquid reduces to about 1 cup. Then add the cranberry juice, orange zest, and orange juice, and continue cooking for another 5 minutes, stirring.
Step 5
Add the cornstarch mixed with 2 tablespoons of water to the mixture and continue cooking until the sauce thickens. Season to taste with salt and pepper, then remove from heat.
Step 6
Remove the meat from the spice bowl and cut it into medallions 2-3 cm thick, seasoning both sides with salt and pepper.
Step 7
Pour a little vegetable oil into a large skillet and heat over medium heat. Sear each medallion on both sides for 1 minute, just to seal the meat.
Step 8
Transfer the seared medallions to a baking sheet.
Step 9
Once all the medallions are seared, place the baking sheet in the oven for 5-7 minutes. The internal temperature of the meat should be 140°F (medium). The pork should be pink in the center (do not overcook).
Step 10
Arrange the medallions on a platter and drizzle with a small amount of sauce. The remaining sauce can be served on the side in a sauceboat.
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