Cranberry Pork Tenderloin Medallions

1. 1

   Rinse pork; pat dry. Cut each tenderloin crosswise into 2-inch thick medallions.

2. 2

   Combine cranberry juice, garlic, mustard, honey and worcestershire sauce in a large zip-top plastic bag.

3. 3

   Add pork, turning to coat. Seal bag; chill at least 2 hours or up to overnight.

4. 4

   Preheat oven to 350 degrees. Remove pork from bag and pat dry; discard marinade. Cook half of pork in 1 tablespoon hot oil in a large skillet over medium-high heat about 2 minutes per side or until browned, turning once. Transfer meat to a rimmed baking sheet. Repeat process with remaining oil and pork.

5. 5

   Bake pork about 13 minutes until 140 degrees in center.

6. 6

   Drizzle with pan juices. Serve immediately and garnish with cranberry sauce, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.