A delightful dish featuring tender pork medallions paired with a tangy cranberry glaze.
Slice the pork tenderloin into medallions and pound them to an even thickness.
Pounding the pork ensures even cooking and tenderness.
Season the pork medallions with salt and ground black pepper on both sides.
Seasoning just before cooking enhances the flavor.
Heat butter and olive oil in a frying pan over medium heat.
Using a mix of butter and oil prevents the butter from burning.
Sear the pork medallions in the pan for 3 minutes on each side until golden brown and cooked through. Remove and set aside.
Avoid overcrowding the pan to ensure proper searing.
In the same pan, sauté the minced garlic and chopped onion until fragrant and softened.
Stir frequently to prevent the garlic from burning.
Add chicken stock, balsamic vinegar, maple syrup, and dried cranberries to the pan. Bring to a boil, then reduce to a simmer and cook until slightly thickened.
Simmering allows the flavors to meld together.
Return the pork medallions to the pan, coating them in the glaze. Heat through for 2 minutes.
Ensure the pork is well-coated for maximum flavor.
Serve the pork medallions with the cranberry glaze drizzled on top. Enjoy your meal!
Garnish with fresh herbs for a touch of color and flavor.
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