PORT AND DRIED CRANBERRY SAUCE
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Makes 4 servings
1/2 cup dried cranberries
1 cup water
1 teaspoon vegetable oil
1 pound pork medallions
salt and pepper to taste
2 tablespoons minced shallots
1/2 cup tawny port wine
1/4 cup distilled white vinegar
1 cup chicken broth
1/2 teaspoon dried thyme
1 teaspoon cornstarch
1 tablespoon water
1. Place cranberries
in a small saucepan over medium low heat. Add water and stir
together. Bring to a simmer and let simmer for 3 minutes. Drain,
reserving both cranberries and cooking liquid. Set aside.
2. In a large skillet, heat oil over medium heat. Season pork
medallions with salt and pepper and add to skillet. Sauté
on both sides until browned and no longer pink inside, about
3 minutes per side. Transfer to a platter, cover loosely and
keep warm. Do not wash skillet.
3. Add chopped shallot to skillet and sauté, stirring,
for 30 seconds. Pour in port and vinegar and bring to a boil,
stirring to scrape up any brown bits on the bottom of the skillet.
Boil until liquid is reduced by half, 3 to 5 minutes. Add chicken
stock, thyme and reserved cranberry liquid; boil all together
until reduced by half, 5 to 7 minutes.
4. In a small bowl dissolve cornstarch in 1 tablespoon water
and mix together. Whisk mixture into saucepan and let simmer,
stirring, until sauce is slightly thickened and glossy. Stir
in reserved cranberries and season with salt and pepper to taste.
Spoon sauce over pork and serve.