Pork Medallions with Cranberries and Apples |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve with nutty wild rice or a blend of white and wild rice. Ingredients:
1/2 cup apple juice |
1/2 cup fat-free, less-sodium chicken broth |
1 tablespoon brown sugar |
1 1/2 teaspoons cornstarch |
1/2 teaspoon salt |
1/4 teaspoon dried rubbed sage |
1/8 teaspoon coarsely ground black pepper |
1 (1-pound) pork tenderloin, trimmed |
1 tablespoon all-purpose flour |
4 teaspoons olive oil, divided |
cooking spray |
1/2 cup finely chopped onion |
1 cup thinly sliced peeled rome apple |
3/4 cup fresh cranberries |
fresh sage sprigs (optional) |
Directions:
1. Combine first 7 ingredients in a small bowl, stirring well with a whisk.
2. Cut pork crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten each piece to 3/4-inch thickness using a meat mallet or rolling pin. Dredge each pork piece in flour.
3. Heat 3 teaspoons olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 2 1/2 minutes on each side or until browned. Remove pork from pan.
4. Add 1 teaspoon oil to pan. Add onion; cover, reduce heat, and cook 5 minutes or until golden brown, stirring frequently. Return pork to pan; add juice mixture, apple, and cranberries. Bring to a simmer; cover and cook 3 minutes or until cranberries pop and pork is done, stirring occasionally. Garnish with fresh sage sprigs, if desired.
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