Pork in Apple-Brandy Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These individual pork tendeloin medallions, with just 4 grams of fat per serving, are glazed with a rich apple-brandy sauce that beautifully enhances the mild flavor of the pork. From the American Diabetes Association. pork tenderloin, apple jelly, salt, ground white pepper, brandy or cognac, fresh parsley for garnish cvt Ingredients:
1 lb pork tenderloin |
2 tablespoons apple jelly |
1/4 tsp salt |
1/8 tsp ground white pepper |
1 shot (2 tablespoons) brandy (or cognac) |
1 tablespoon chopped fresh parsley |
Directions:
1. Make medallions by cutting the pork tenderloin across the grain into 4 pieces (about 4 ounces each). Pound the pieces between sheets of wax paper to thickness of 1/2 inch. If the tenderloin is in 2 smaller pieces, cut into 8 pieces (2 ounces each).
2. Brush each medallion with apple jelly and sprinkle with salt and pepper.
3. Prepare a large nonstick skillet with nonstick pan spray, and heat over medium heat. Add the pork and cook 5 minutes per side, or until the meat is cooked through. Remove to a warm serving platter.
4. Add the brandy to the skillet, deglaze by stirring the browned bits from the bottom of the skillet into the brandy. Cook and stir 2 minutes. Drizzle the sauce over the pork; sprinkle with parsley.
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