Pork Medaillons with Sun-Dried Cherries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Impress a dinner guest by serving Pork Medaillons with Sun-Dried Cherries, Creamy Herbed Pasta, and Roasted Green Beans. Commercial sorbet makes an easy dessert. Ingredients:
1 tablespoon sun-dried cherries |
2 tablespoons hot water |
butter-flavored vegetable cooking spray |
1/2 pound pork tenderloin, trimmed and cut into 3/4-inch-thick slices |
1/2 teaspoon reduced-calorie margarine |
1 cup sliced crimini mushrooms |
1 tablespoon chopped green onions |
1/4 cup canned no-salt-added beef broth, undiluted |
1 tablespoon dry red wine |
1 teaspoon low-sodium worcestershire sauce |
1/8 teaspoon pepper |
2 teaspoons chopped fresh parsley |
Directions:
1. Combine cherries and water in a small bowl; cover and let stand 15 minutes. Drain and set aside.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add pork medaillons; cook 2 to 3 minutes on each side or until done. Remove pork from skillet. Drain and pat dry with paper towels; set aside, and keep warm. Wipe drippings from skillet with a paper towel.
3. Coat skillet with vegetable cooking spray; add margarine. Place over medium-high heat until margarine melts. Add mushrooms and green onions; saute 1 minute.
4. Combine cherry mixture, beef broth, and next 3 ingredients, stirring well; add to mushroom mixture in skillet. Cook 2 to 3 minutes, stirring frequently.
5. Arrange pork medaillons on a serving plate. Spoon mushroom mixture over pork, and sprinkle with parsley.
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