Gayle Reeves' Blog

Pork Tenderloin Medallions w Cranberry Maple Glaze

Gayle A. Reeves - Tuesday, November 04, 2014

Cranberry Maple Glaze (can be made & frozen)

1 Tablespoon unsalted butter

¼ cup finely minced shallots

1 cup cranberry juice

6 Tablespoons dried cranberries

2/3 cup jellied cranberry sauce

½ cup pure maple syrup

1 ½ Tablespoons fresh lime juice

2 teaspoons Dijon mustard

Salt to taste

  1. Sweat the onion in butter in a saucepan over medium heat until soft, about 2 minutes.
  2. Add cranberry juice and dried cranberried; simmer for 3 minutes.
  3. Whisk in the cranberry sauce and maple syrup and simmer until slightly thickened, about 7-8 minutes.  Finish with lime juice, Dijon, and salt. (Cook’s Note: can be made ahead)

FOR THE PORK RUB

2 pork tenderloins, trimmed of fat and silverskin

1 teaspoon each of garlic powder, kosher salt, and black pepper

½ teaspoon ground cinnamon

¼ teaspoon ground cayenne

Flour to dredge

Butter and oil to sauté (about 2 Tablespoons each)

Combine spices in a bowl and rub over the port tenderloins.  Let sit for 10 minutes.

Slice tenderloin into ½ inch slices.

Set up a plate of seasoned (a little salt) all-purpose flour near the stove.  Begin heating your pan before you start dredging your cutlets in flour.

Add the butter and oil to the cool pan.  Let the fats melt together slowly.  When the butter has foamed up and begins to smell nutty, you are ready.

Dredging cutlets with flour keeps cutlets moist when sautéing and gives them a nutty flavor.  Dredge the cutlets in flour on both sides.  (Discard the unused flour when done).  Dredging them too early will result in a wet flour and will not brown well. 

Sauté until golden on each side, about 2 minutes per side. On 2nd side turn off heat-pan is already hot.

Plate and serve with Cranberry-Maple Glaze.