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Braised Pork With Ginger-Peach Sauce

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

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

Oxmoor House Healthy Eating Collection