Pork Medallions with Cherry Sauce
These quick-seared medallions cloaked in a delightful sweet cherry sauce provide a whole new reason to serve pork tonight.
Ingredients
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1 pound pork tenderloin
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Nonstick cooking spray
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3/4 cup cranberry juice or apple juice
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2 teaspoons spicy brown mustard
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1 teaspoon cornstarch
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1 cup sweet cherries (such as Rainier or Bing), halved and pitted, or 1 cup frozen pitted dark sweet cherries, thawed
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Salt
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Freshly ground black pepper
Directions
1.
Trim fat from pork. Cut pork crosswise into 1-inch-thick slices. Place each slice between 2 pieces of plastic wrap. With the heel of your hand, press each slice into a 1/2-inch-thick medallion. Remove plastic wrap. Sprinkle lightly with salt and freshly ground black pepper.
2.
Coat an unheated large nonstick skillet with cooking spray. Heat skillet over medium-high heat. Add pork; cook for 6 minutes or until pork is slightly pink in center and juices run clear, turning once. Transfer to a serving platter; keep warm.
3.
Combine cranberry juice, mustard, and cornstarch; add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir cherries into mixture in skillet. Serve over pork. Makes 4 servings.
Nutrition information
Calories 197, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 81 mg, Sodium 127 mg, Carbohydrate 12 g, Fiber 0 g, Protein 26 g. Daily Values: Vitamin A 0%, Vitamin C 31%, Calcium 1%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet
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