Pork medaillons with leeks and cranberries | Pork medaillons recipe

Ingredients

• 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 (2 cups) 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