Pork Medaillons in Cherry Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Prep: 8 minutes; Cook: 14 minutes. If you don't care to use wine, add 2 more tablespoons of chicken broth. Ingredients:
1/2 pound pork tenderloin, trimmed and cut crosswise into 4 slices |
1/4 cup fat-free, less-sodium chicken broth |
2 tablespoons ruby port |
2 tablespoons cherry preserves |
1/2 teaspoon cornstarch |
1/4 teaspoon salt |
1/4 teaspoon coarsely ground black pepper |
1/8 teaspoon ground cloves |
2 teaspoons seasoned breadcrumbs |
1 teaspoon olive oil |
cooking spray |
1 teaspoon chopped fresh parsley |
Directions:
1. Pound pork medaillons to 1/2-inch thickness, using the palm of your hand.
2. Combine chicken broth and next 6 ingredients in a medium bowl; whisk until smooth.
3. Dredge pork in breadcrumbs. Heat oil in a nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 1 1/2 minutes on each side or until golden brown. Add broth mixture; cover, reduce heat, and simmer 8 minutes or until pork is done. Transfer pork to serving plates. Spoon cherry sauce over pork, and sprinkle evenly with parsley.
|
|