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Pork Medaillons with Sun-Dried Cherries

Yield 2 servings.
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

Nutrition Information

  • calories 188
  • caloriesfromfat 27 %
  • fat 5.6 g
  • satfat 1.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 25.3 g
  • carbohydrate 7.6 g
  • fiber 0.0 g
  • cholesterol 79 mg
  • iron 0.0 mg
  • sodium 80 mg
  • calcium 0.0 mg

How to Make It

  1. Combine cherries and water in a small bowl; cover and let stand 15 minutes. Drain and set aside.

  2. 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.

  3. Coat skillet with vegetable cooking spray; add margarine. Place over medium-high heat until margarine melts. Add mushrooms and green onions; saute 1 minute.

  4. Combine cherry mixture, beef broth, and next 3 ingredients, stirring well; add to mushroom mixture in skillet. Cook 2 to 3 minutes, stirring frequently.

  5. Arrange pork medaillons on a serving plate. Spoon mushroom mixture over pork, and sprinkle with parsley.

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