Cranberry Orange Pork Tenderloin Medallions with Rosemary & Dijon

Description

Tender pork tenderloin medallions are seared until golden, then finished in a bright Cranberry Orange White Balsamic pan sauce with Dijon, rosemary, garlic, broth, and Garlic Mushroom Olive Oil. The sauce is tangy, savory, lightly sweet, and balanced enough for a weeknight dinner or a holiday-style plate.

Recipe Overview

Servings: 4
Prep Time: 15 minutes
Cook Time: 18 minutes

Ingredients

1¼ lbs pork tenderloin, trimmed and sliced into 1-inch medallions
Kosher salt and freshly ground black pepper
1 tbsp Garlic Mushroom Olive Oil
1 small shallot, finely sliced
1 garlic clove, minced
½ cup low-sodium chicken broth
⅓ cup Cranberry Orange White Balsamic, divided
1 tsp Dijon mustard
1 tsp finely chopped fresh rosemary, or ½ tsp dried rosemary
1 tbsp cold butter
Optional: ½ tsp honey, only if you prefer a slightly softer glaze

Instructions

• Pat pork medallions dry with paper towels. Season both sides generously with kosher salt and black pepper.

• Heat Garlic Mushroom Olive Oil in a large skillet over medium-high heat until shimmering.

• Sear pork medallions 2–3 minutes per side, working in batches if needed, until golden brown. Transfer to a plate and tent loosely with foil.

• Reduce heat to medium. Add shallot to the skillet and cook 2–3 minutes, stirring often, until softened.

• Add garlic and rosemary and cook 30 seconds, just until fragrant.

• Pour in chicken broth and scrape up the browned bits from the bottom of the skillet.

• Stir in ¼ cup Cranberry Orange White Balsamic and Dijon mustard. Simmer 2–3 minutes, until slightly reduced and glossy.

• Return pork medallions and any resting juices to the skillet. Spoon sauce over the pork and simmer gently 1–2 minutes, just until the pork reaches 145°F.

• Remove from heat. Stir in the remaining Cranberry Orange White Balsamic and cold butter until the sauce is smooth and lightly thickened. Add honey only if you want a slightly sweeter finish.

• Serve warm with extra sauce spooned over the top.

Chef’s Tip

Pork tenderloin is lean, so the goal is a quick sear and a gentle finish. Do not let the medallions boil in the sauce. Pull them as soon as they reach 145°F, then let the final splash of Cranberry Orange White Balsamic brighten the sauce off the heat.

Flavor Variations

• Use Pear White Balsamic for a softer orchard-style version that works beautifully with pork, Dijon, and rosemary.
• Use Peach White Balsamic for a warm stone-fruit glaze that still keeps the dish balanced and savory.
• Use Fig Dark Balsamic for a deeper fall-style sauce with richer sweetness and more body.
• Use Pomegranate Dark Balsamic for a tangier, more savory sauce that cuts through the pork.

Pairings

Serve with roasted potatoes, wild rice, couscous, creamy polenta, roasted carrots, sautéed greens, green beans, or Brussels sprouts. Pinot Noir, dry Rosé, Chardonnay, or dry Riesling all pair well with the cranberry-orange, rosemary, Dijon, and pork.

Build Your Plate

Turn this into a complete dinner

This pork has a bright cranberry-orange pan sauce, so it pairs best with a simple starch, a roasted vegetable, and something green to keep the plate balanced.

Finished Meal: Cranberry Orange Pork Tenderloin Medallions with roasted potatoes, Brussels sprouts, sautéed greens, and extra rosemary-Dijon pan sauce.

Protein
Pork tenderloin medallions, quickly seared and finished in a bright skillet pan sauce.

Vegetables & Sides
Roasted potatoes, wild rice, couscous, creamy polenta, Brussels sprouts, roasted carrots, green beans, or sautéed greens.

Flavor Pairing
Cranberry Orange White Balsamic brings tart fruit and citrus, while Garlic Mushroom Olive Oil adds savory depth to the sear.

Recipe Notes

Slice the pork medallions evenly so they cook at the same rate. If the sauce thickens too quickly, add a splash of broth to loosen it. The sauce should coat the pork lightly without becoming syrupy. Leftovers keep well for 2–3 days refrigerated and reheat best over low heat with a splash of broth.