Pork Medallions with Cranberry-Pear Preserves

Pork Medallions with Cranberry-Pear Preserves

Pork Medallions with Cranberry-Pear Preserves

I hesitated to post about these Pork Medallions or at least not mention my cranberry-pear preserves. I changed my mind after reading a post at David Lebovitz. He started talking about having things in his refrigerator and he wanted to use them up. He was using up some balsamic vinegar – not his favorite.  So I decided to make Pork Medallions with Cranberry-Pear Preserves to use my preserves.  If David can share so can I.

 My Cranberry Pear Preserves became so very delicious.

CranberryPearPreserves

CranberryPearPreserves

I had bought some cranberry pear preserves and while good I kept picking my peach jam or strawberry. It was time to use up my cranberry-pear preserves.

I think pork is so easy, and so versatile and goes well with most any kind of jam or preserves. I bought a pork tenderloin and cut it into thick medallions. It is such a quick cook and so, so tender. I used half butter and half olive oil to brown them because the butter browns the pork so well.

Do you want to speed up the cooking time?

Caramelize Some Onions

Caramelize Some Onions

If you want to you can caramelize the onions in a separate skillet if you want to cut down on the time and then add together if you are not averse to washing up one extra skillet.

Children are watching.

When my son was very small, about three or four years old, he wanted to help me clear the table. He started to dump what was left in the bowls into the garbage disposal side of the sink. I told him no, that goes in the refrigerator. He said, “oh, we put it in the refrigerator and then we throw it out.” Well, that brought me to attention. You know what they say about the children are watching apparently that was/is true. I never clear out my refrigerator that I don’t think of his words.

Do you have something in your refrigerator that needs attention? How do you use up those little things? Or do you just throw them out?

5.0 from 2 reviews
Pork Medallions with Cranberry-Pear Preserves
Author: 
 
Ingredients
  • Pork tenderloin
  • ½ large onion
  • 1 tablespoon preserves – I used cranberry pear
  • ¼ cup chicken stock
  • salt and pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 tablespoon cider vinegar
Instructions
  1. Remove any silver skin if need be – it will never get tender.
  2. Cut tenderloin into 1 to 1 ½ inch pieces; place cut side down and flatten.
  3. Season with salt and pepper.
  4. Add to hot skillet with butter and olive oil.
  5. Sauté 4 minutes on each side.
  6. Remove to a plate and caramelize onions.
  7. Add preserves and chicken stock; cook until slightly thicken.
  8. Add cider vinegar.
  9. Return medallions and rewarm.
  10. Serve hot.

I am taking this to

Cooking and Crafting with J & J
Cindy’s at Amaze Me Monday
Susan’s at Metamorphosis Monday
Charlene’s at Busy Monday’s
Debbie’s at Confessions of a Plate Addict
TheLouLouGirls Link Party
Kathryn’s at http://www.thededicatedhouse.com
Laurie’s at Snickerdoodle Create-Bake-Make Link Party 
Lori’s at Tickle my Tastebuds
Kim’s at Wow Us Wednesday 
Miz Helen’s at Miz Helen’s Country Cottage

Michael’s at Foodie Friday

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13 Responses to Pork Medallions with Cranberry-Pear Preserves

  1. Snap says:

    This sounds so good. I love pork with apples and I’m betting pork and cranberry-pear preserves is yummy, too! Thanks for the recipe. Happy Monday!

  2. Yum, sound delicious. I love the versatility of pork tenderloin. And the versatility of what’s left in the fridge :)!

  3. Susan says:

    Glad you decided to post this, Madonna. They pork chops and your preserves sound wonderful!

  4. Miz Helen says:

    Your Cranberry Pear Preserves will be amazing on the Pork Medallions! Hope you have a great weekend and thanks so much for sharing your post with us at Full Plate Thursday!
    Miz Helen

  5. Pork and cranberry is a wonderful pairing (pear is good, too!), so this is an inspired dish. Very nice — thanks so much.

  6. Pork and pear…. hmm. Will have to try this. Cheers

  7. Pork and fruit are such a good match and the sauce that you made from the cranberry pear preserves sounds perfect. I’m glad you decided to post it.

    • Ms. Lemon says:

      Karen, this turned out better than I thought. Basically it turned in to a chutney. As always thanks for stopping by.

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