Directions:
- In a bowl, combine the first four ingredients; set aside. Cut pork into 1-in. slices; flatten to 1/4-in. thickness. Sprinkle with garlic salt and pepper.
- In a large nonstick skillet, saute pork in oil and butter in batches for 2-3 minutes on each side or until juices run clear. Remove and keep warm.
- Add reserved juice mixture to the skillet; bring to a boil. Reduce heat; simmer for 3 minutes. Stir in mustard; cook and stir for 6-8 minutes or until slightly thickened. Add cranberries. Return pork to the pan; cover and simmer for 5 minutes or until heated through. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 307.13 Kcal (1286 kJ) | ||
| Calories from fat | 82.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.2g | 14% | |
|---|---|---|---|
| Cholesterol | 81.33mg | 27% | |
| Sodium | 220.44mg | 9% | |
| Potassium | 524.07mg | 11% | |
| Total Carbs | 25.97g | 9% | |
| Sugars | 20.49g | 82% | |
| Dietary Fiber | 0.96g | 4% | |
| Protein | 24.3g | 49% | |
| Vitamin C | 19.2mg | 32% | |
| Iron | 1.5mg | 8% | |
| Calcium | 24.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 125.04 Kcal (524 kJ) | ||
| Calories from fat | 33.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.74g | 14% | |
|---|---|---|---|
| Cholesterol | 33.11mg | 27% | |
| Sodium | 89.75mg | 9% | |
| Potassium | 213.37mg | 11% | |
| Total Carbs | 10.57g | 9% | |
| Sugars | 8.34g | 82% | |
| Dietary Fiber | 0.39g | 4% | |
| Protein | 9.89g | 49% | |
| Vitamin C | 7.8mg | 32% | |
| Iron | 0.6mg | 8% | |
| Calcium | 10mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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