Pork Tenderloin Medallions With Chinese Ginger and Lemon Sauce |
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Prep Time: 35 Minutes Cook Time: 9 Minutes |
Ready In: 44 Minutes Servings: 4 |
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From Cooking Light. Serving size: 3 oz. pork, 2 T. sauce, and 1 T. green onions. Per serving: 189 calories, 6.2 g fat, 24 g protein, 6.1 g carb, 0.6 g fiber, 75 mg cholesterol. Ingredients:
1/2 teaspoon salt |
1/2 teaspoon five-spice powder |
1/2 teaspoon fresh ground black pepper |
1 (1 lb) pork tenderloin, trimmed and cut crosswise into 1/2-inch thick slices |
2 tablespoons chopped green onions |
1 tablespoon minced peeled fresh ginger |
2 garlic cloves, minced |
1/4 cup dry sherry |
1/4 cup fat free chicken broth |
1 teaspoon grated lemon rind |
3 tablespoons fresh lemon juice |
1 tablespoon soy sauce (low sodium) |
2 teaspoons brown sugar |
2 tablespoons water |
1 teaspoon cornstarch |
1/4 cup chopped green onion |
Directions:
1. In a small bowl, combine the first 3 ingredients; rub mixture evenly over pork.
2. Heat a large nonstick skillet over med-high heat; coat skillet with cooking spray.
3. Add in pork; cook 1 1/2 minutes on each side or until lightly browned; remove pork from pan and set aside.
4. Lower heat to medium; add in 2 tablespoons green onions, ginger, and garlic; cook and stir constantly for 2 minutes or until fragrant.
5. In a small bowl, combine sherry and the next 5 ingredients; add sherry mixture to skillet; bring to a boil, scraping pan to loosen browned bits.
6. Add pork back to skillet; cook 3 minutes or until pork is done.
7. Remove pork from pan using a slotted spoon; keep liquid in skillet.
8. In a small bowl, combine water and cornstarch, stirring with a whisk; add mixture to skillet; bring to a boil.
9. Cook 30 seconds or until slightly thick.
10. Serve sauce over pork; sprinkle with green onions.
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