November 19th, 2015

Cranberry Balsamic Glazed Pork Medallions

I participated in the National Pork Board Porksgiving program as a member of One2One Network. I received compensation but all opinions are my own.

The holiday season is a time I tend to think more about what I’m thankful for, and despite it being a hectic time of year, I do try to slow down a bit and spend more time with friends and family. Which is why I appreciate easy, but elegant recipes like these Cranberry Balsamic Glazed Pork Medallions. I love being able to serve a nice meal to the people I care about, without having to worry about being stuck in the kitchen all evening.

Cranberry Balsamic Glazed Pork Medallions

If you’ve been a Let’s Dish reader for long, you know that pork tenderloin is one of my family’s favorite cuts of meat. We grill it, slow-cook it, shred it for tacos and burritos, and use it in soups and stews. And we’ll definitely be adding these pork medallions to our collection of favorite pork recipes. 

Cranberry Balsamic Glazed Pork Medallions

The cranberry balsamic glaze comes together in no time. It’s the perfect blend of sweet and savory, and a wonderful accompaniment to the pork. Best of all, you can have this dish on the table in about 20 minutes!

Cranberry Balsamic Glazed Pork Medallions 

Speaking of being thankful, through the end of this year, the National Pork Board is celebrating Porksgiving. It’s a time for giving back to those in your community who spend so much of their time giving back all year long. And I can’t think of a better way to say thank you than inviting someone over for a home-cooked meal like this one.

Cranberry Balsamic Glazed Pork Medallions

Cranberry Balsamic Glazed Pork Medallions

Preparation 10 min 2017-04-27T00:10:00+00:00 Cook Time 10 min 2017-04-27T00:10:00+00:00
Serves 1     adjust servings


  • 1 (1.5 lb.) pork tenderloin
  • Salt and pepper
  • 1-2 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 2-3 minutes per side, or until the internal temperature reaches between 145°F (medium rare) to 160°F (medium). Remove the pork to a serving platter. Spoon the glaze over the pork and serve.


For more inspirational stories about how Americans are giving back and saying thank you with the gift of pork, visit And for great recipe ideas to share during Porksgiving visit and follow the brand on Twitter, Pinterest and Instagram.


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