Cranberry Herb Pork Medallions And Potatoes With Whipped Goat Cheese Recipe

I absolutely love this recipe because the combination of tender pork medallions with the sweet and tangy cranberry-herb sauce is pure heaven on a plate. Plus, the creamy goat cheese and buttery baby potatoes make it a comforting and satisfying meal that’s both elegant and easy to whip up for a cozy night in.

I cherish the exhilarating mix of flavors in my Pork Medallions and Potatoes with Whipped Goat Cheese. Juicy pork medallions, fresh with flavor and seasoned just right with salt, pepper, and thyme, go beautifully with tart cranberries and a honey balsamic glaze.

That sauce is so good I could drink it—grab a spoon and serve it over whipped goat cheese, and I promise you will have the best bite.

Ingredients

Pork Tenderloin:
An excellent source of protein that is low in fat and rich in vitamins B6 and B12.

Fresh Cranberries:
Piquant and acidic, rich in antioxidants and fiber.

Honey:
Sweetener from nature; sweetens reliably, with a hint of floral notes.

Balsamic Vinegar:
Contributes a sweet-tart counterpoint, accentuates flavors with acidity.

Thyme:
Herb with a strong flavor.

Antioxidants and vitamin C.

Baby Potatoes:
They are a source of intricate carbohydrates, providing an abundance of potassium and vitamin C.

Goat Cheese:
Cheese that is creamy, tangy, and high in both calcium and protein.

Ingredient Quantities

• 1.5 pounds pork tenderloin, sliced into medallions
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup fresh cranberries
• 1/4 cup honey
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh thyme leaves
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 1 pound baby potatoes, halved
• 2 tablespoons unsalted butter
• 2 ounces goat cheese, softened
• 1/4 cup heavy cream
• 2 tablespoons fresh parsley, chopped

Instructions

1. Lightly coat the pork medallions with salt and black pepper. In an extra-large skillet, the kind that’s comfortable to use over medium-high heat, pour in the olive oil and allow it to get hot. Sear the pork medallions for 3-4 minutes per side, until they are golden brown. Transfer the medallions to a plate and cover them to keep warm while you finish cooking.

2. Using the same skillet, add the following ingredients:
– cranberries
– honey
– balsamic vinegar
– thyme leaves
– minced garlic

Cook for 5 minutes, or until the cranberries start to burst and the mixture thickens slightly.

3. Add the chicken broth to the skillet and deglaze, scraping up any browned bits. Return the pork medallions to the skillet, and simmer for 10 minutes, allowing them to finish cooking and the sauce to thicken nicely.

4. As the pork cooks, put the baby potatoes, halved, in a medium pot. Cover with water and add a good pinch of salt. Bring to a boil and cook for 12 to 15 minutes, until the potatoes are fork-tender. Drain and return to the pot.

5. Add the potatoes to the unsalted butter and gently toss until the butter is melted and the potatoes are well coated.

6. In a small bowl, combine the goat cheese and heavy cream. Blend them together until smooth and creamy.

7. To serve, place a scoop of whipped goat cheese on each plate, slightly spreading it with the back of a spoon.

8. Set the pork medallions atop the whipped goat cheese and drizzle the cranberry-herb sauce over the pork.

9. Next to the pork medallions, add a serving of buttery baby potatoes.

10. Serve immediately, garnished with freshly chopped parsley.

Equipment Needed

1. Extra-large skillet
2. Medium pot
3. Plate
4. Lid or cover for the plate
5. Small bowl
6. Spoon
7. Fork (for checking potatoes)
8. Knife (for halving potatoes and chopping parsley)
9. Cutting board
10. Measuring spoons
11. Measuring cups
12. Whisk or spoon (for mixing goat cheese and cream)
13. Tongs or spatula (for flipping pork medallions)
14. Wooden spoon or spatula (for deglazing skillet)

FAQ

• Can I use dried cranberries instead of fresh cranberries?This recipe calls for fresh cranberries so that the proper balance of sweet and tart is achieved, but you can use dried cranberries if necessary. Should you use the dried variety, cut back on the honey a little so your sauce doesn’t end up overly sweet.
• Can I make this dish ahead of time?The ahead-of-time dish possibilities are quite friendly for the dining experience you’re creating. The best flavors and textures for the tenderloin come just after you’ve marinated it and then popped it into a skillet for a quick cook right before you’re ready to serve dinner.
• What can I substitute for goat cheese if I don’t have any?In the absence of goat cheese, you can use cream cheese or feta for a similarly textured substitute, though the flavors will differ somewhat.
• Is there a substitute for balsamic vinegar?If you don’t have balsamic vinegar, mimic its acidity and slight sweetness with red wine vinegar and a pinch of sugar.
• How can I adjust the spice level?This recipe can be made interesting by adding a pinch of cayenne pepper or red pepper flakes to the cranberry sauce for a touch of heat.
• What should I do if the sauce is too thick or too thin?If the sauce has thickened too much, add a little more chicken broth; if it has thinned too much, let it simmer longer to reduce and thicken.
• Can I use another herb besides thyme?Certainly, rosemary or sage are excellent substitutes that will go very well with the pork and cranberries.

Substitutions and Variations

Pork tenderloin: Use chicken breast medallions instead.
Canola oil or avocado oil can be used in place of olive oil.
Cranberries, fresh: If using cranberries that are not fresh, be sure to use half the amount, and soak the dry variety in water warmed to a temperature that is slightly hotter than warm to the touch.
Maple syrup or agave nectar can be used to replicate the level of sweetness that honey provides.
Chevre: If goat cheese is unavailable, use cream cheese or ricotta.

Pro Tips

1. Sear for Maximum Flavor To ensure a deep, golden crust and maximum flavor, make sure your skillet is fully heated before adding the pork medallions. Avoid overcrowding the pan, which can cause steaming instead of searing.

2. Balance the Sauce Taste the cranberry sauce as it cooks. If the cranberries taste too tart, add a bit more honey to balance the flavors. If it’s too sweet, a dash more balsamic vinegar can help.

3. Creamy Goat Cheese For an extra creamy and smooth goat cheese mixture, use a hand mixer or food processor. This will make it easier to spread and provide a luscious texture.

4. Buttery Potatoes with a Twist For added flavor, toss the cooked potatoes with a pinch of garlic powder or a squeeze of fresh lemon juice along with the butter.

5. Rest the Pork After cooking, let the pork medallions rest for a few minutes before serving. This allows the juices to redistribute, ensuring the meat is juicy and tender.