Prep: 8 minutes; Cook: 14 minutes. If you don't care to use wine, add 2 more tablespoons of chicken broth.
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
1 teaspoon chopped fresh parsley
How to Make It
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.
Cooking Light Superfast Suppers
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