Pork Tenderloin Medallions with Strawberry Sauce |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Pork tenderloin paired with strawberries is a heavenly match, made even more special with a tangy feta garnish. Serve with roasted spring vegetables.—Katie Wollgast, Florissant, Missouri Ingredients:
1-1/2 cups reduced-sodium beef broth |
2 cups chopped fresh strawberries, divided |
1/2 cup white wine vinegar |
1/4 cup packed brown sugar |
1/4 cup reduced-sodium soy sauce |
3 garlic cloves, minced |
2 pork tenderloins (1 pound each), cut into 1/2-inch slices |
1 teaspoon garlic powder |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 tablespoons canola oil |
2 tablespoons cornstarch |
2 tablespoons cold water |
1/2 cup crumbled feta cheese |
1/2 cup chopped green onions |
Directions:
1. In a large saucepan, combine broth, 1 cup strawberries, vinegar, brown sugar, soy sauce and garlic; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until slightly thickened. Strain mixture and set aside liquid, discarding solids.
2. Sprinkle pork with garlic powder, salt and pepper. In a large skillet, heat oil over medium heat. Brown pork on both sides. Remove and keep warm.
3. Add broth mixture to the same skillet; bring to a boil. Combine cornstarch and water until smooth and gradually stir into skillet.
4. Return pork to skillet. Bring to a boil. Reduce heat; cook and stir 2 minutes or until sauce is thickened and pork is tender. Serve pork with sauce. Top with feta cheese, onions and remaining strawberries. Yield: 8 servings.
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