Roasted Pork Tenderloin Medallions with Dried Cranberry Sauce

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Roasted Pork Tenderloin Medallions with Dried Cranberry Sauce

A tablespoon of grape jelly helps thicken the tangy-sweet sauce. Tenderloin is lean and juicy when properly prepared. Use a meat thermometer to avoid overcooking.

Yield: 4 servings (serving size: 3 ounces pork and 1/4 cup sauce)

Video: How to Cook Spiced Pork with Bourbon Reduction Sauce
from Cooking Light

Recipe Time

Cook Time: 32 Minutes
Prep Time: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 282
  • Calories from fat: 20%
  • Fat: 6.3g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.7g
  • Protein: 24g
  • Carbohydrate: 33.6g
  • Fiber: 2.1g
  • Cholesterol: 75mg
  • Iron: 2.1mg
  • Sodium: 596mg
  • Calcium: 21mg
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  • Pork:
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 3/4 teaspoon salt $
  • 1/2 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 $
  • 1/2 cup cranberry juice cocktail (such as Ocean Spray)
  • 1 tablespoon grape jelly $


  • Preheat oven to 400°.
  • To prepare pork, combine first 4 ingredients; rub evenly over pork.
  • 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.
  • 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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