Christmas Peppercorn Pork Medallions with Cranberry Sauce


1 pound pork tenderloin
1 cup Spirited Cranberry-Apricot Sauce
3 tbsp balsamic vinegar
2 tbsp water
2 tsp cracked black peppercorns
2 tsp butter
1 tsp lemon pepper
1 tsp vegetable oil


Trim fat from pork and cut crosswise into 8 pieces.
Place each piece between 2 sheets of plastic wrap.

each piece to 1/2-inch thickness using a meat mallet or rolling pin.
Sprinkle both sides of pork with pepper.

Cook the pork in the oil for 5 minutes on each side, remove from the pan and keep warm.
Add vinegar and water to pan and cook for 1 minute stirring constantly.
Stir in the Spirited Crandberry-Apricot Sauce and butter and for 1 more minute, stirring constantly.

Serve sauce with pork.

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