Directions:
- Make medallions by cutting the pork tenderloin across the grain into 4 pieces (about 4 ounces each). Pound the pieces between sheets of wax paper to thickness of 1/2 inch. If the tenderloin is in 2 smaller pieces, cut into 8 pieces (2 ounces each).
- Brush each medallion with apple jelly and sprinkle with salt and pepper.
- Prepare a large nonstick skillet with nonstick pan spray, and heat over medium heat. Add the pork and cook 5 minutes per side, or until the meat is cooked through. Remove to a warm serving platter.
- Add the brandy to the skillet, deglaze by stirring the browned bits from the bottom of the skillet into the brandy. Cook and stir 2 minutes. Drizzle the sauce over the pork; sprinkle with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 637.92 Kcal (2671 kJ) | ||
| Calories from fat | 82.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.12g | 14% | |
|---|---|---|---|
| Cholesterol | 294.78mg | 98% | |
| Sodium | 828.94mg | 35% | |
| Potassium | 1834.61mg | 39% | |
| Total Carbs | 20.25g | 7% | |
| Sugars | 12.18g | 49% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 95.38g | 191% | |
| Vitamin C | 5.1mg | 8% | |
| Iron | 4.8mg | 27% | |
| Calcium | 29.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 123.08 Kcal (515 kJ) | ||
| Calories from fat | 15.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.76g | 14% | |
|---|---|---|---|
| Cholesterol | 56.87mg | 98% | |
| Sodium | 159.94mg | 35% | |
| Potassium | 353.97mg | 39% | |
| Total Carbs | 3.91g | 7% | |
| Sugars | 2.35g | 49% | |
| Dietary Fiber | 0.04g | 1% | |
| Protein | 18.4g | 191% | |
| Vitamin C | 1mg | 8% | |
| Iron | 0.9mg | 27% | |
| Calcium | 5.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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