Cranberry Pork Tenderloin Medallions - cooking recipe

Ingredients

2 (3/4 lb) pork tenderloin, trimmed
1/2 cup cranberry juice
2 garlic cloves, minced
1 tablespoon spicy brown mustard
1 tablespoon honey
1 dash Worcestershire sauce
2 tablespoons canola oil
cranberry sauce (optional)

Preparation

Rinse pork; pat dry. Cut each tenderloin crosswise into 2-inch thick medallions.
Combine cranberry juice, garlic, mustard, honey and worcestershire sauce in a large zip-top plastic bag.
Add pork, turning to coat. Seal bag; chill at least 2 hours or up to overnight.
Preheat oven to 350 degrees. Remove pork from bag and pat dry; discard marinade. Cook half of pork in 1 tablespoon hot oil in a large skillet over medium-high heat about 2 minutes per side or until browned, turning once. Transfer meat to a rimmed baking sheet. Repeat process with remaining oil and pork.
Bake pork about 13 minutes until 140 degrees in center.
Drizzle with pan juices. Serve immediately and garnish with cranberry sauce, if desired.