Pork Medallions With Cherry Sauce |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Based on a recipe from BH&G's book, Easy Everyday Low Carb Cookbook. The intro states, During the autumn months, pork is often prepared with fruit such as prunes or apples. These quick-seared medallions cloaked in a delightful sweet cherry sauce provide a whole new reason - and season - to pair pork with fruit. We'll see how 'Zaar's nutritional calculator does, because the book states this is 12g carbs per serving. Ingredients:
1 lb pork tenderloin |
nonstick cooking spray |
3/4 cup cranberry juice cocktail or 3/4 cup apple juice |
2 teaspoons spicy brown mustard |
1 teaspoon cornstarch |
1 cup sweet cherries, halved and pitted (such as rainier or bing) or 1 cup frozen unsweetened pitted dark sweet cherry, thawed |
Directions:
1. Remove fat from pork with sharp knife. Cut pork into crosswise slices 1-inch thick. In a single layer, place the slices on plastic wrap and cover with a second sheet of plastic wrap. Using the heel of your hand, press each slice into a 1/2-inch-thick medallion. Remove plastic wrap. Sprinkle lightly with salt and pepper.
2. Spray a large nonstick skillet with cooking spray and heat over medium-high heat. Add pork; cook for 6 minutes or until pork is slightly pink in center and juices run clear, turning once. Remove to a warming serving platter.
3. Mix together cranberry juice, mustard, and cornstarch: add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add cherries into cranberry juice mixture in skillet. Serve over pork.
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