Pork Medallions With Cherry Sauce |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I tried this recipe yesterday. I used dried cranberries instead of cherries. They were cheaper. It's from Cooking Light. This recipe is a hearty meal for 2. I used 1 whole pork tenderloin and it gives more. Ingredients:
2 tablespoons all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon pepper |
8 ounces pork tenderloin, cut crosswise into 1/4-inch-thick slices |
3/4 cup apple juice |
1/2 cup reduced-sodium fat-free chicken broth |
1/2 cup dried cherries or 1/2 cup dried cranberries |
1 tablespoon dijon mustard |
1 tablespoon apple jelly |
olive oil flavored cooking spray |
2 tablespoons green onions, minced |
Directions:
1. Combine first 3 ingredients in a heavy-duty, zip-top plastic bag. Add pork slices. Seal bag; shake well. Remove pork from bag, shake off excess flour.
2. Combine apple juice and next 4 ingredients in a 2-cup glass measure; set aside.
3. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add pork; cook 1 minute on each side or until browned. Remove pork from pan.
4. Add apple juice mixture to pan; bring to a boil, scrapping pan to loosen browned bits. Cook 5 minutes or until sauce is slightly thickened. Return pork to pan, reduce heat and cook 1 minute. Sprinkle with green onions.
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