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Pork Medallions with Port and Dried Cranberry Sauce

How to cook Pork Medallions with Port and Dried Cranberry Sauce

Ingredients: 1/2 cup dried cranberries 1 cup tone down 1 teaspoon vegetable lubricator 1 pound pork medallions salt and pepper to savour 2 tablespoons minced shallots 1/2 cup tawny port wine 1/4 cup distilled white vinegar 1 cup chicken stock 1/2 teaspoon dried thyme 1 teaspoon cornstarch 1 tablespoon be inconsistent

Directions: Place cranberries in a small saucepan over medium low waken. Add water and stir well-adjusted. Bring to a simmer and let simmer destined for 3 minutes. Impair, reserving both cranberries and cooking molten. Set aside. In a large skillet, heat oil over medium awaken. Season pork medallions with salt and pepper and add to skillet. Saute on both sides until browned and no longer pink heart, almost 3 minutes per side. Transfer to a salver, cover loosely and keep excited. In the same skillet, add chopped shallot and cook to save 30 alternatives. Pour in port and vinegar and bring to a pustule, stirring to scrape up any brown bits on the bottom of the skillet. Boil until liquid is reduced by half, 3 to 5 minutes. Add chicken traditional, thyme and reserved cranberry juice; boil all together until reduced by half, 5 to 7 minutes. In a small bowl dissolve cornstarch in 1 tablespoon water and mix well-balanced. Whisk mixture into saucepan and let rage, exciting, until sauce is slightly thickened and bogus. Stir in reserved cranberries and season with salt and pepper to sip. Spoon sauce over pork and minister to.

Nutritional:

Servings Per Modus operandi: 4

Amount Per Serving

Calories: 204

Total Fat: 5.3g Cholesterol: 75mg Sodium: 349mg Total Carbs: 5.9g Dietary Fiber: 0.1g Protein: 23.9g

Prepare time:15 Min

Cook time:10 Min

Ready in:25 Min

Serving pro:4 peoples

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