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

Pork Medaillons in Cherry Sauce

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

Ingredients

  • 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

Nutrition 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

How to Make It

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

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

  3. 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