Pork Medallions with Cranberry Pear Preserves

Whether you prefer pork medallions or chicken cutlets, this recipe is the perfect cold weather meal!
Pork Medallions with Cranberry-Pear Preserves
(Chicken Cutlets are a wonderful substitution too).
  • Pork tenderloin/Chicken Cutlets
  • 1 medium-large onion
  • 2-3 tablespoons of Dalby Farm Cranberry Pear Preserves
  • 1/2 cup chicken stock
  • salt and pepper
  • 2 tablespoon butter
  • 2 tablespoon olive oil
  • 1-2 tablespoon cider vinegar
  1. For pork, remove any silver skin if need be – it will never get tender.
  2. Cut tenderloin (or chicken cutlets) 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; delicious when served over white rice!


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