Today it is rainy so the barbecue is not a good choice. The slow cooker has already been packed away for the season, and I just as I was thinking about getting the ingredients ready for the dry rub, I recalled this recipe, and how much we enjoyed it the first time I made it.
I happened to have some cranberries in the freezer and so this was the perfect choice. It is from Cooking Light Magazine, November 2002. It needs no changes.
Pork Medallions with Cranberries and Apples
Makes 4 servings
- 1/2 cup apple juice
- 1/2 cup fat-free, less-sodium chicken broth
- 1 Tbs brown sugar
- 1-1/2 tsp cornstarch
- 1/2 tsp salt
- 1/4 tsp dried sage
- 1/4 tsp coarsely ground black pepper
- 1 (1 pound) pork tenderloin, trimmed
- 1 Tbs all-purpose flour
- 4 tsp olive oil, divided
- Cooking spray
- 1/2 cup finely chopped onion
- 1 cup thinly sliced peeled Rome apple
- 1/4 cup fresh cranberries
- Fresh sage sprigs (optional)
- Combine first 7 ingredients in a small bowl, stirring well with a whisk.
- Cut pork crosswise into 8 pieces. Place each piece between 2 sheets of heavy duty plastic wrap; flatten each piece to 3/4 inch thickness using a meat mallet or a rolling pin. Dredge each piece in flour.
- Heat 3 tsp olive oil in a large non-stick skillet coated with cooking spray, over medium-high heat. Add pork, cook 2 ½ minutes on each side or until browned. Remove pork from pan.
- Add 1 tsp oil to pan. Add onion, cover, reduce heat, and cook 5 minutes or until golden brown, stirring frequently.
- Return pork to pan, add juice mixture, apple, and cranberries. Bring to a simmer, cover and cook 3 minutes or until cranberries pop and pork is done, stirring occasionally.
- Garnish with fresh sage sprigs, if desired.
Per serving of 2 pork medallions and 1/3 cup fruit mixture
Weight Watchers P+ = 7.
Calories 262; Protein 24.8g; Carbohydrate 20.9g; Fat 8.7g; Fibre 2.2g
Just before the sauce ingredients are added to the pan
Plated and ready to eat