Impress a dinner guest by serving Pork Medaillons with Sun-Dried Cherries, Creamy Herbed Pasta, and Roasted Green Beans. Commercial sorbet makes an easy dessert.
1 tablespoon sun-dried cherries
2 tablespoons hot water
Butter-flavored vegetable cooking spray
1/2 pound pork tenderloin, trimmed and cut into 3/4-inch-thick slices
1/2 teaspoon reduced-calorie margarine
1 cup sliced crimini mushrooms
1 tablespoon chopped green onions
1/4 cup canned no-salt-added beef broth, undiluted
1 tablespoon dry red wine
1 teaspoon low-sodium Worcestershire sauce
1/8 teaspoon pepper
2 teaspoons chopped fresh parsley
How to Make It
Combine cherries and water in a small bowl; cover and let stand 15 minutes. Drain and set aside.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add pork medaillons; cook 2 to 3 minutes on each side or until done. Remove pork from skillet. Drain and pat dry with paper towels; set aside, and keep warm. Wipe drippings from skillet with a paper towel.
Coat skillet with vegetable cooking spray; add margarine. Place over medium-high heat until margarine melts. Add mushrooms and green onions; saute 1 minute.
Combine cherry mixture, beef broth, and next 3 ingredients, stirring well; add to mushroom mixture in skillet. Cook 2 to 3 minutes, stirring frequently.
Arrange pork medaillons on a serving plate. Spoon mushroom mixture over pork, and sprinkle with parsley.
Cooking Light Light Cooking for Two
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