Roasted Pork Tenderloin Medallions with Dried Cranberry Sauce

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#46861

serves/makes:

ready in:
under 30 minutes

ingredients

Pork
1 teaspoon dried sage
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound pork tenderloin, trimmed
non-stick cooking spray

Sauce
1 cup fat-free, less-sodium chicken broth
1 cup dried cranberries
1/2 cup cranberry juice cocktail
1 tablespoon grape jelly

directions

Preheat oven to 400 degrees F.

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.