Roasted Pork Tenderloin Medallions with Dried Cranberry Sauce

Roasted Pork Tenderloin Medallions with Dried Cranberry Sauce
Nutrition Information
  • Serves: 4
  • Serving size: 3 ounces pork and ¼ cup sauce
  • Calories: 282
  • Fat: 6.3g
  • Saturated fat: 2.2g
  • Carbohydrates: 33.6g
  • Sodium: 596mg
  • Fiber: 2.1g
  • Protein: 24g
  • Cholesterol: 75mg
Prep time: 
Cook time: 
Total time: 
  • Pork:
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 (1-pound) pork tenderloin, trimmed
  • Cooking spray
  • Sauce:
  • 1 cup fat-free, less-sodium chicken broth
  • 1 cup dried cranberries
  • ½ cup cranberry juice cocktail (such as Ocean Spray)
  • 1 tablespoon grape jelly
  1. To prepare pork, combine first 4 ingredients; rub evenly over pork.
  2. Heat a large ovenproof nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes on each side or until browned. Place pan in oven; cook pork at 400° for 12 minutes or until a meat thermometer registers 160° (slightly pink). Place pork on a cutting board; keep warm.
  3. To prepare sauce, add the chicken broth, dried cranberries, and juice to pan; bring to a boil, scraping pan to loosen browned bits. Stir in jelly; cook 8 minutes or until mixture is slightly thick, stirring occasionally. Cut the pork into (1/2-inch) slices. Serve with sauce.

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Living with type 1 bipolar disorder, PTSD (due to childhood trauma), Rapid Cycling, and Seasonal Affective Disorder. Writing about my life experiences.