Pork Medallions with Dried Cherries |
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Prep Time: 15 Minutes Cook Time: 16 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Create a colorful plate by serving the pork and cherry sauce with wild rice and steamed sugar snap peas. Ingredients:
1 (1-pound) pork tenderloin, trimmed |
2 teaspoons olive oil |
cooking spray |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/4 teaspoon dried rubbed sage |
1/2 cup finely chopped onion |
3/4 cup dry white wine, divided |
1/2 cup fat-free, less-sodium chicken broth |
1 tablespoon apple jelly |
1 teaspoon cornstarch |
1/4 teaspoon salt |
1/8 teaspoon crushed red pepper |
1/2 cup dried sweet cherries |
Directions:
1. Cut tenderloin crosswise into 1/4-inch-thick slices. Heat oil in a large skillet coated with cooking spray over medium-high heat. Combine salt, black pepper, and sage, and sprinkle over both sides of pork medallions. Coat medallions with cooking spray. Add half of pork to pan; cook 3 minutes on each side or until browned. Remove pork from pan; keep warm. Repeat procedure with remaining pork.
2. Recoat pan with cooking spray. Add onion and 1/4 cup wine; sauté 2 minutes. Combine remaining 1/2 cup wine, broth, and next 4 ingredients in a small bowl, stirring until smooth. Add wine mixture and dried cherries to pan. Cook 4 minutes or until thick, stirring constantly. Spoon cherry mixture evenly over pork.
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