This recipe is very easy
Pork medaillions with Cranberry and Port Sauce
On the stove
- Heat oil and butter in a non-stick skillet set over medium heat. Brown pork medallions for about 3 minutes on each side or until medium rare. Season with salt and pepper. Transfer to a plate and keep warm.
- In the same skillet, cook onion and cranberries until tender. Add port, honey and rosemary. Bring to a boil and reduce for 3–4 minutes, stirring constantly. Season to taste.
- Plate medallions and drizzle with sauce. Serve with cheddar mashed potatoes, sour cream, chives and steamed asparagus. For cheddar mashed potatoes, sour cream and chives. You can replace the milk with sour cream, to taste, and add shredded sharp cheddar and freshly chopped chives.
Nutritional value (per serving)
- 339 calories
- 34 g proteins
- 10 g fat
- 19 g carbohydrates
- 2 g fibre
- 15 g sugar
- 176 mg sodium