Port and Cranberry Pork Loin Medallions

    Port and Cranberry Pork Loin Medallions

    (78)
    11saves
    25min


    74 people made this

    Juicy pork loin medallions are simmered in a port wine sauce with dried cranberries, eschalots, wine vinegar and chicken stock. Serve with mashed potatoes or rice.

    Ingredients
    Serves: 4 

    • 60g dried cranberries
    • 1 cup water
    • 1 teaspoon olive oil
    • 500g pork loin medallions
    • salt and freshly ground black pepper, to taste
    • 2 eschalots, finely diced
    • 1/2 cup port wine
    • 4 tablespoons white wine vinegar
    • 1 cup chicken stock
    • 1 sprig thyme, stem removed
    • 1 teaspoon cornflour
    • 1 tablespoon water

    Directions
    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. 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.
    2. 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.
    3. 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.
    4. 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.
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    Reviews and Ratings
    Global Ratings:
    (78)

    Reviews in English (76)

    by
    0

    This dish is wonderful! My husband and I have had it twice now, and can't get over how good it is!! I buy a pork fillet, cut it myself and use that for the meat. It's so tender!!  -  08 Oct 2008

    by
    0

    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

    by
    0

    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

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