Medallions of Pork Tenderloin With Dried Fruit |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Found this one in the Dallas Morning News and wanted to save. Sounds like a healthy, impressive dish that could be served for company. Later - I am adding a note now that I have made this dish. I would make double the sauce next time. It truly is a wonderful recipe. Give it a try! Ingredients:
1 lb pork tenderloin |
salt & freshly ground black pepper |
2 teaspoons canola oil |
1 (14 1/2 ounce) can fat-free chicken broth |
3/4 cup coarsely chopped dried apple |
3/4 cup coarsely chopped pitted dried plum |
1 tablespoon dijon-style mustard |
1 tablespoon balsamic vinegar |
1/2 teaspoon dried thyme |
Directions:
1. Cut the tenderloin crosswise on the diagonal into 3/4-inch medallions. Season both sides with salt and pepper.
2. In a large nonstick skillet with a lid, heat the oil over high until nearly smoking. Add the medallions and cook until well browned on both sides, about 2 minutes per side. Transfer to a plate and set aside.
3. To the skillet, add the broth, apples, plums, mustard, vinegar and thyme. Cover the pan and reduce the heat to medium-low. Simmer until the fruits have softened and the sauce has thickened, about 8 minutes.
4. Return the pork to the sauce and simmer until the pork is no longer pink at the center, about 3 minutes.
5. Serve immediately.
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