Braised Pork With Ginger-Peach Sauce

Oxmoor House
4 servings (serving size: 2 medallions and 1 tablespoon sauce)


+ Add To Shopping List
1 pound pork tenderloin, trimmed and cut into 1/2-inch medallions
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon chopped peeled fresh ginger
1 tablespoon Dijon mustard
1/3 cup peach jelly


Pound pork to 1/4-inch thickness. Sprinkle evenly with salt and pepper.

Heat 1 teaspoon oil in a large nonstick skillet over high heat. Add pork, and cook 4 minutes on each side. Remove from pan. Repeat procedure with remaining oil and pork.

Add broth to pan, scraping pan to loosen browned bits. Add ginger, mustard, and jelly; cook 4 minutes or until thick. Add pork to pan; cook 1 minute or until thoroughly heated.

Created date

March 2010

Nutritional Information

Calories 244
Fat 7.8 g
Satfat 1.9 g
Protein 24.6 g
Carbohydrate 19.5 g
Cholesterol 67 mg
Iron 1.4 mg
Sodium 524 mg
Caloriesfromfat 29 %
Fiber 0.1 g
Calcium 11 mg