Cranberry Orange Pork Tenderloin Medallions with Rosemary & Dijon
Cranberry Orange Pork Tenderloin Medallions with Rosemary & Dijon
Description
Tender pork medallions seared until golden, then finished in a bright Cranberry Orange White Balsamic reduction with rosemary and Dijon. The sauce is tangy, aromatic and perfectly balanced against the richness of the pork.
Recipe Overview
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
1 lb pork tenderloin, sliced into 1-inch medallions
1 tbsp Garlic Mushroom Olive Oil
1/3 cup Cranberry Orange White Balsamic (plus a small splash for finishing)
1 tsp Dijon mustard
1 tsp chopped fresh rosemary
1 tsp honey (optional)
Salt and black pepper
Instructions
• Season pork medallions generously with salt and black pepper.
• Heat Garlic Mushroom Olive Oil in a skillet over medium-high heat.
• Sear medallions 2–3 minutes per side until deeply golden. Remove and set aside.
• Lower heat to medium and add rosemary. Cook 20–30 seconds until fragrant.
• Whisk together Cranberry Orange White Balsamic, Dijon mustard, and honey if using.
• Pour mixture into the skillet and simmer 1–2 minutes until lightly thickened.
• Return pork medallions to the skillet and cook 2–3 minutes, spooning glaze over the pork.
• Finish with a small splash of fresh Cranberry Orange White Balsamic before serving.
Chef’s Tip
Sear the medallions in batches if needed — overcrowding the pan prevents browning and weakens the glaze.
Flavor Variations
• Use Pear White Balsamic for clean, bright acidity
• Swap in Fig Dark Balsamic for warm sweetness
• Use Mango White Balsamic for tropical lift
• Use Peach White Balsamic for soft fruit warmth
• Add crushed red pepper flakes for subtle heat
Pairings
Pairs beautifully with roasted potatoes, wild rice, sautéed greens, couscous, or grilled vegetables. Excellent alongside Pinot Noir or dry Rosé.
Recipe Notes
The glaze should lightly coat the pork without becoming syrupy. Fresh rosemary adds the best aromatic lift, but dried rosemary can be used sparingly if needed.
