ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Curried Pork Medaillons

Yield 6 servings.

Ingredients

  • 2 teaspoons reduced-calorie margarine
  • 2 medium-size firm bananas, peeled and cut into 1/2-inch-thick slices
  • 1/2 teaspoon ground cinnamon
  • 2 (3/4-pound) pork tenderloins
  • Vegetable cooking spray
  • 1 1/4 cups unsweetened orange juice, divided
  • 3/4 cup thinly sliced green onions
  • 1 medium-size sweet red pepper, cut into thin strips
  • 1 1/2 teaspoons cornstarch
  • 1/4 cup plus 2 tablespoons raisins
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin

Nutrition Information

  • calories 258
  • caloriesfromfat 20 %
  • fat 5.7 g
  • satfat 1.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 27.4 g
  • carbohydrate 25.2 g
  • fiber 0.0 g
  • cholesterol 83 mg
  • iron 0.0 mg
  • sodium 78 mg
  • calcium 0.0 mg

How to Make It

  1. Melt margarine in a large nonstick skillet over medium-high heat. Add banana and cinnamon; saute 5 minutes or until golden, tossing gently. Transfer to a bowl, and keep warm.

  2. Partially freeze tenderloins; trim fat from tenderloins. Cut tenderloins diagonally across grain into 1/4-inch-thick slices. Coat skillet with cooking spray. Place over medium-high heat until hot. Add half of pork, and cook 3 minutes on each side or until pork is lightly browned. Remove pork from skillet. Drain; set aside, and keep warm. Repeat procedure with remaining pork slices. Wipe drippings from skillet with a paper towel.

  3. Combine 2 tablespoons orange juice, green onions, and red pepper in skillet; stir well. Cook over medium-high heat, stirring constantly, 2 minutes or until vegetables are tender.

  4. Combine cornstarch and remaining 1 cup plus 2 tablespoons orange juice, stirring until smooth. Add cornstarch mixture to vegetable mixture in skillet; stir well. Add raisins, curry powder, and cumin. Bring to a boil; reduce heat, and simmer, stirring constantly, 1 minute. Return pork to skillet, and simmer an additional 3 to 4 minutes or until pork is tender, stirring frequently. Serve with banana slices.

Light and Luscious