Place cranberries in a small saucepan over medium low heat. Add water and stir. Bring to a simmer and let simmer for 3 minutes. Drain, reserving both cranberries and cooking liquid. Set aside.
In a large frying pan, heat oil over medium heat. Season pork medallions with salt and pepper and add to frying pan. Pan fry on both sides until browned and no longer pink inside, about 3 minutes per side. Transfer to a platter, cover loosely and keep warm.
In the same frying pan, add shallots and cook for 30 seconds. Pour in port and vinegar and bring to the boil, stirring to scrape up any brown bits on the bottom of the frying pan. Boil until liquid is reduced by half, 3 to 5 minutes. Add chicken stock, thyme leaves and reserved cranberry liquid; boil all together until reduced by half, 5 to 7 minutes.
In a small bowl, dissolve cornflour in 1 tablespoon water and mix together. Whisk mixture into saucepan and let simmer, stirring, until sauce is slightly thickened and glossy. Stir in reserved cranberries and season with salt and pepper to taste. Spoon sauce over pork and serve.
I have made this recipe three times so far, and each time, my fiance said it is the best thing I have ever made. I haven't changed anything from the original recipe because, as the saying goes, if it ain't broke, don't fix it! I serve this with mashed potatoes and sauteed greenbeans for an elegant looking, impressive tasting meal. Thanks! - 08 Oct 2008
I used red wine vinegar, but otherwise followed the recipe. Excellent taste! I served with mashed potatoes. Will be making this one many times... - 08 Oct 2008
Great recipe! Delicious and very pretty. You have to watch the sauce pretty closely at the end so it's best to serve side dishes that can be made ahead. - 08 Oct 2008