PORK MEDALLIONS WITH MANDARIN ORANGES & CRANBERRIES

Pork Medallions With Mandarin Oranges & Cranberries image

Provided by Rinder

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 13

6 tablespoons unsalted butter
1/3 cup olive oil
24 good-size pork medallions
salt & freshly ground black pepper
6 garlic cloves, minced
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1 teaspoon cinnamon
1/8 teaspoon clove
1/3 cup dark brown sugar
1 (1 ounce) can mandarin orange, liquid reserved
1 1/2 cups marsala wine
1 1/2 cups cranberries or 1 1/2 cups cranberry sauce
rosemary sprig, for garnishing

Steps:

In a large saute pan over medium high heat, melt half the butter in all of the olive oil.
Season pork with the salt and pepper.
Saute the pork for 10-12 minutes on each side until well browned and cooked through. (This can be done in batches).
Remove and keep warm in a 200°F oven.
Melt remaining butter in the pan& add the garlic, rosemary, cinnamon, cloves, brown sugar and 1/3 cup of the mandarin orange liquid.
Simmer, stirring for a few seconds, then add the Marsala, bring to a boil.
Boil until the sauce is reduced by about half and thickened.
Lower heat to medium.
Add cranberries, cook until they burst (1-2 minutes). Add mandarin oranges.
Salt and pepper to taste.
Heat thoroughly and spoon sauce over medallions.
Garnish with sprigs of rosemary and serve.