cranberry balsamic glazed pork medallions

Cranberry Balsamic Glazed Pork Medallions

These cranberry balsamic glazed pork medallions are the perfect way to give back to your loved ones this season. This is a meal you can feel good about feeding your family, packed with nutrients and raised by local pig farmers like Eleanor Basehoar and Thomas Titus.


  • 1/2 pounds pork tenderloin
  • salt
  • pepper
  • 2 teaspoons olive oil
  • 1 cup cranberry juice
  • 1/4 cup balsamic vinegar
  • 2 tablespoons soy sauce
  • 1/2 cup brown sugar
  • 2 tablespoons cornstarch
  • 1 clove garlic (minced)


  1. Slice the pork tenderloin into 1 inch medallions. Season with salt and pepper. Preheat oil in a large skillet over medium-high heat.
  2. In a medium saucepan, whisk together the cranberry juice, balsamic vinegar, soy sauce, brown sugar, cornstarch and garlic. Bring to a boil over medium-high heat, stirring frequently, until sauce thickens. Set aside and keep warm.
  3. Add the pork medallions to the skillet and cook, turning once, for 2 to 3 minutes per side, or until the internal temperature reaches between 145 degrees F. (medium rare) to 160 degrees F. (medium). Remove the pork to a serving platter. Spoon the glaze over the pork and serve.

Recipe and image courtesy of National Pork Board