Plum sauced pork medallions (h-ch)

Yield: 4 Servings

Measure 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

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, 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

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