Pork Tenderloin Medallions with Chinese Ginger and Lemon Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The cooking goes quickly for this hearty one-pan meal, so have all the ingredients prepped before you begin. Ingredients:
1/2 teaspoon salt |
1/2 teaspoon five-spice powder |
1/2 teaspoon freshly ground black pepper |
1 (1-pound) pork tenderloin, trimmed and cut crosswise into (1/2-inch-thick) slices |
cooking spray |
2 tablespoons chopped green onions |
1 tablespoon minced peeled fresh ginger |
1 garlic clove, minced |
1/4 cup dry sherry |
1/4 cup fat-free, less-sodium chicken broth |
2 teaspoons brown sugar |
1 teaspoon grated lemon rind |
3 tablespoons fresh lemon juice |
1 tablespoon low-sodium soy sauce |
2 tablespoons water |
1 teaspoon cornstarch |
1/4 cup chopped green onions |
Directions:
1. Combine first 3 ingredients, and rub evenly over pork.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook 1 1/2 minutes on each side or until lightly browned. Remove pork from pan, and set aside.
3. Reduce heat to medium. Add 2 tablespoons onions, ginger, and garlic to pan; cook 2 minutes or until fragrant, stirring constantly. Combine sherry and next 5 ingredients (through soy sauce) in a small bowl. Add sherry mixture to pan; bring to a boil, scraping pan to loosen browned bits. Add pork to pan; cook 3 minutes or until pork is done. Remove pork from pan using a slotted spoon, reserving liquid in pan.
4. Combine water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan, and bring to a boil. Cook 30 seconds or until slightly thickened. Serve over pork. Sprinkle with 1/4 cup green onions.
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