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Sticky Pork with Cranberries

Touted as a way to use up left-over cranberry sauce, this recipe warrants buying some just to treat yourself — it’s that good! Meltingly tender red onions combine with sweet cranberry sauce and flowery honey to form a topping for flash-sautéed pork tenderloin medallions. Good enough for Sunday dinner, we like to serve it with Cauliflower and Onion Cream and steamed asparagus. We know, we know . . . you’re welcome!!

Sticky Pork with Cranberries

1 tbs. all-purpose flour
1 lb. 2 oz. pork tenderloin, sliced into steaks
1 tbs. oil
2 red onions, cut into wedges
14 fl. oz. chicken stock
4 tbs, cranberry sauce (we use whole-berry)
1 tbs. honey

Season the flour with salt and pepper, and use it to dust the pork slices. Heat the oil in a large frying pan, then cook the pork for 3-4 minutes on each side, until browned and cooked through. Transfer to a plate, tent with foil and set aside.

Add the red onion wedges to the pan and fry for 5-7 minutes, or until soft and starting to turn golden. Stir in the stock, cranberry sauce, and honey, then simmer for 10 minutes. Return the pork to the pan, along with any resting juices and gently cook for 1-2 minutes, until heated through.

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