Peppercorn Pork Medallions with Cranberry Sauce

Peppercorn Pork Medallions with Cranberry Sauce
Photo by Randy Mayor


  • 1 to 2 teaspoons cracked black pepper
  • 1 cup Spirited Cranberry-Apricot Sauce
  • 2 tablespoons water
  • 1 teaspoon lemon pepper
  • 2 teaspoons butter or stick margarine
  • 1 pound pork tenderloin
  • 1 teaspoon vegetable oil
  • + 1 more ingredients
    • 3 tablespoons balsamic vinegar

Trim fat from pork; cut crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten each piece to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of pork with peppers. Heat oil in a 10-inch cast-iron skillet over medium-high heat. Add ...

View full recipe at My Recipes


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