About this recipe:Pork medallions are served with a rich port and cranberry sauce. Delicious with mash or a wild rice pilaf. Great for a dinner party around Christmastime.
50g (2 oz) dried cranberries
225ml (8 fl oz) water
1 teaspoon olive oil
450g (16 oz) pork loin medallions
salt and freshly ground black pepper to taste
2 shallots, minced
100ml (4 fl oz) port wine
4 tablespoons white wine vinegar
225ml (8 fl oz) chicken stock
1 sprig thyme, stem removed
1 teaspoon cornflour
1 tablespoon water
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Method Prep:15min › Cook:10min › Ready in:25min
Place cranberries in a small saucepan over medium low heat. Add water and stir. Bring to a simmer and let simmer for 3 minutes. Drain, reserving both cranberries and cooking liquid. Set aside.
In a large frying pan, heat oil over medium heat. Season pork medallions with salt and pepper and add to frying pan. Pan fry on both sides until browned and no longer pink inside, about 3 minutes per side. Transfer to a platter, cover loosely and keep warm.
In the same frying pan, add shallots and cook for 30 seconds. Pour in port and vinegar and bring to the boil, stirring to scrape up any brown bits on the bottom of the frying pan. Boil until liquid is reduced by half, 3 to 5 minutes. Add chicken stock, thyme leaves and reserved cranberry liquid; boil all together until reduced by half, 5 to 7 minutes.
In a small bowl, dissolve cornflour in 1 tablespoon water and mix together. Whisk mixture into saucepan and let simmer, stirring, until sauce is slightly thickened and glossy. Stir in reserved cranberries and season with salt and pepper to taste. Spoon sauce over pork and serve.