Pork Medaillons in Cherry Sauce

Oxmoor House
Prep: 8 minutes; Cook: 14 minutes. If you don't care to use wine, add 2 more tablespoons of chicken broth.
2 servings (serving size: 2 slices pork and about 2 1/2 tablespoons sauce)


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1/2 pound pork tenderloin, trimmed and cut crosswise into 4 slices
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons ruby port
2 tablespoons cherry preserves
1/2 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon ground cloves
2 teaspoons seasoned breadcrumbs
1 teaspoon olive oil
Cooking spray
1 teaspoon chopped fresh parsley


Pound pork medaillons to 1/2-inch thickness, using the palm of your hand.

Combine chicken broth and next 6 ingredients in a medium bowl; whisk until smooth.

Dredge pork in breadcrumbs. Heat oil in a nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 1 1/2 minutes on each side or until golden brown. Add broth mixture; cover, reduce heat, and simmer 8 minutes or until pork is done. Transfer pork to serving plates. Spoon cherry sauce over pork, and sprinkle evenly with parsley.

Created date

April 2008

Nutritional Information

Calories 220
Caloriesfromfat 25 %
Fat 6.2 g
Satfat 1.7 g
Monofat 3.5 g
Polyfat 0.6 g
Protein 24.8 g
Carbohydrate 15.9 g
Fiber 0.5 g
Cholesterol 74 mg
Iron 1.8 mg
Sodium 504 mg
Calcium 16 mg