Plum sauced pork medallions (h-ch)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Chopped onion |
| ½ | teaspoon | Vegetable oil |
| ½ | cup | Red plum jam |
| 1 | tablespoon | Red wine vinegar |
| 1 | teaspoon | Low-sodium soy sauce OR tamari soy sauce |
| ¼ | teaspoon | Ground ginger |
| 2 | smalls | Plums; cut into 8-wedges |
| 1 | pounds | Pork tenderloin; trimmed and cut crosswise into 8-pieces |
| Cayenne pepper | ||
Directions
1. Spray 8-inch nonstick skillet with nonstick vegetable cooking spray. Add onion and oil. Cook over medium heat for 4 to 7 minutes, or until onion is tender, stirring occasionally.
Reduce heat to low. Stir in jam, vinegar, soy sauce and ginger. Cook for 1 to 2 minutes, or until jam is melted, stirring occasionally. Stir in plums.
Set sauce aside.
2. Pound pork pieces lightly to 1-inch thickness. Sprinkle both sides of each piece lightly with cayenne. Spray 10-inch nonstick skillet with nonstick vegetable cooking spray.
Heat skillet over medium-high heat. Add pork. Cook for 6 to 8 minutes, or just until meat is no longer pink, turning over once. Serve topped with plum sauce.
PER SERVING 2-medalions (156g): 272 cals, 5g fat (16½% cff) Recipe from Healthy Choice, www.healthychoice.com RECIPE BOX (C) ConAgra Inc.
Notes: Fresh plums make a prepared plum jam/jelly chunky. One tenderloin will serve 4 to 8 diners.
>from Pat Hanneman (Kitpath) Mar98 Recipe by: Healthy Choice: Meats Mar98 Posted to EAT-LF Digest by KitPATh <phannema@...> on Mar 06, 1998