Side Pannel
Plum Sauced Pork Medallions (H-Ch)
Plum Sauced Pork Medallions (H-Ch)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fruit, Meat
Ingredients List
- 1/4 c Chopped onion
- 1/2 ts Vegetable oil
- 1/2 c Red plum jam
- 1 tb Red wine vinegar
- 1 ts Low-sodium soy sauce OR
- -tamari soy sauce
- 1/4 ts Ground ginger
- 2 sm Plums; cut into 8-wedges
- 1 lb 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 (16.5% cff)
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 (16.5% cff)
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