Smith family photos

This recipe is so awesome!







Cranberry-Mustard Pork Medallions

2/3 c water
1/3 c unsweetened apple juice concentrate
1/3 c cranberry juice concentrate
1/3 c port wine or 1 Tbsp additional cran juice + 1/4 c water
1 pork tenderloin (1 lb)
1/4 tsp garlic salt
1/8 tsp pepper
1 Tbsp olive oil
1 Tbsp butter
2-3 Tbsp Dijon mustard
1/3 c dried cranberries

In a bowl, combine first four ingred., set aside. Cut pork into 1-inch slices; flatten to 1/4 in. thickness. Sprinkle with garlic salt and pepper. In lrg nonstick skillet, saute pork in batches of oil and butter for 2-3 min on each side or until juices run clear. Remove and keep warm.
Add reserved juice mixture to the skillet; bring to a boil. Reduce heat; simmer for 3 min. Stir in mustard; cook and stir for 6-8 min or until slightly thickened. Add cranberries. Return pork to pan; cover and simmer for 5 min or until heated through.

Enjoy!

A few notes:

• I used pork chops instead of tenderloin. Turned out FANTASTIC.
• The picture isn't actually of this dish, but doesn't it look amazing?