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ingredients:
Serves 6 to 8
12 1-inch thick pork medallions (about 11⁄4 pound total; cut from the
loin)
3 tablespoons butter
1 tablespoon canola or safflower oil
1⁄4 cup
dry white wine
6 tablespoons port
1 cup chicken broth
3⁄4 cup
unsweetened pumpkin puree (preferably organic)
2 tablespoons red currant
jelly
2 2-inch strips orange zest (orange part only; remove strips with a
vegetable peeler)
1 cup half and half
1⁄2 teaspoon grated orange
zest
2 tablespoons orange juice
1⁄2 teaspoon lemon grated lemon zest
1
teaspoon lemon juice
Salt and freshly ground black pepper to taste
Buerre
monte (1 tablespoon softened butter mixed with 1 tablespoon all- purpose flour),
optional
3⁄4 cup dried cranberries, plumped in 11⁄2 cups boiling water and
drained
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![Beyond the Pie]()
Pork Medallions with Pumpkin-Cranberry Pan Sauce
The pumpkin flavor here is earthy but subtle; cranberries and citrus add a hint
of tangy sweetness and a seasonal flourish. Easy to prepare, it’s delicious with
wild rice with a side of baby French green beans. And don’t forget the bread:
you’ll want plenty to enjoy with the sauce!
1. Preheat the oven to 300º. Pat the pork dry with paper
towels.
2. Heat 2 tablespoons of the butter and the oil in a very large
skillet (or 2 medium-size skillets) over medium-high heat. Add the pork and cook
5 minutes per side or until deep golden brown on the outside with no pink
remaining on the inside. (Do not overcook or meat will be dry. If in doubt, use
an instant-read meat thermometer; cook pork to 150º to 155º.) Place pork in a
baking dish, cover with foil, and keep warm in the oven while you finish the
sauce.
3. Discard fat from the skillet. Add wine and port and boil until
reduced to about 1⁄2 cup. Add broth and boil 1 minute. Add the pumpkin and whisk
to blend. Add jelly, orange peel, and half and half, and boil until reduced to
about 2 cups (about 10 minutes). Add orange zest, orange juice, lemon zest,
lemon juice, and salt and pepper. For a smoother, slightly thicker sauce, whisk
in buerre monte at this point and simmer until smooth and thickened. Add the
drained cranberries, stir to blend, then taste for seasoning.
4. To serve,
spoon sauce on each plate and top with 1 or 2 pork medallions. Serve hot with
additional sauce on the side.
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