Pork Medallions with Cranberry-Horseradish Sauce Recipe

Pork Medallions with Cranberry-Horseradish Sauce Recipe

  • 1 tablespoon olive oil
  • One 1¼-pound pork tenderloin, trimmed of silverskin and cut crosswise into 1-inch-thick rounds
  • Salt and freshly ground black pepper to taste
  • One 16-ounce can whole-berry cranberry sauce
  • 2 to 3 tablespoons prepared horseradish
  • 1 teaspoon Dijon mustard
  1. Heat the oil in a large skillet or a stovetop grill pan or griddle over medium-high heat for 3 to 5 minutes. Season the pork on both sides with salt and pepper. Add to the hot pan and cook until just cooked through, about 3 minutes per side.
  2. Meanwhile, in a small saucepan, combine the sauce ingredients. Set the pan over medium heat, bring to a simmer, and let simmer for 5 minutes.
  3. Serve the medallions with the sauce spooned over the top.