Pork Medallions with Port and Dried Cranberry Sauce

Ingredients

• 1 pound pork medallions
• 1 tablespoon olive oil
• 1/2 cup port wine
• 1/2 cup dried cranberries
• 1/2 cup chicken broth
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon cornstarch
• Salt and pepper to taste

Directions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the pork medallions and cook until golden brown, about 5 minutes per side.
3. Remove the pork from the pan and set aside.
4. Add the port wine, dried cranberries, chicken broth, balsamic vinegar, and honey to the skillet and bring to a boil.
5. Whisk in the cornstarch until the sauce is thickened.
6. Return the pork to the pan and simmer for 5 minutes.
7. Season with salt and pepper to taste.
8. Serve with the sauce.

Interesting Facts

• Pork medallions are also known as pork tenderloin medallions.
• Port wine is a fortified wine made in the Douro Valley of Portugal.
• Cranberries are a type of berry native to North America.
• Balsamic vinegar is a type of vinegar made from grapes.