Pork medaillons with leeks and cranberries

Author: Les Cultures de chez nous
Médaillons de porc aux poireaux et canneberges
Preparation 20
Baking 15
Portions 4
Freezing No


  • 2 pork tenderloins, 300 g (2/3 lb) each, cut into 3/4 in. (2 cm) medallions
  • 15 ml (1 tablespoon) of vegetable oil
  • 5 ml (1 teaspoon) of butter
  • 1/2 package of 250 g (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • Zest and juice of 1/2 orange
  • 5 ml (1 teaspoon) of red wine vinegar
  • 60 ml (3/4 cup) of dried cranberries
  • 250 ml (1 cup) of chicken broth
  • 5 ml (1 teaspoon) of cornstarch
  • 30 ml (2 tablespoons) of cold water
  • Salt and pepper
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  • Season pork medallions with salt and pepper.
  • In a pan, heat oil over medium heat and sear medallions 2 minutes on each side. Reserve in oven at 200 °F (95 °C).
  • In the same pan, heat butter over medium heat and cook sliced leeks until brown. Deglaze with orange juice and red wine vinegar and reduce by half. Add cranberries.
  • In a small bowl, dilute cornstarch with water. Pour into pan, stir well and simmer for 2 minutes or until sauce has thickened. Remove from heat.
  • Just before serving, spoon the sauce over the medallions.

Chef's notes