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Pork Medallions with Dried Cherries

Prep time 15 mins
Cook time 16 mins
Yield 4 servings (serving size: 3 ounces pork and 2 1/2 tablespoons sauce)
Create a colorful plate by serving the pork and cherry sauce with wild rice and steamed sugar snap peas.

Ingredients

  • 1 (1-pound) pork tenderloin, trimmed
  • 2 teaspoons olive oil
  • Cooking spray
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried rubbed sage
  • 1/2 cup finely chopped onion
  • 3/4 cup dry white wine, divided
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 tablespoon apple jelly
  • 1 teaspoon cornstarch
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 1/2 cup dried sweet cherries

Nutrition Information

  • calories 255
  • fat 6.2 g
  • satfat 1.7 g
  • protein 25 g
  • carbohydrate 22.3 g
  • cholesterol 74 mg
  • iron 2 mg
  • sodium 571 mg
  • caloriesfromfat 22 %
  • fiber 2.4 g
  • calcium 35 mg

How to Make It

  1. Cut tenderloin crosswise into 1/4-inch-thick slices. Heat oil in a large skillet coated with cooking spray over medium-high heat. Combine salt, black pepper, and sage, and sprinkle over both sides of pork medallions. Coat medallions with cooking spray. Add half of pork to pan; cook 3 minutes on each side or until browned. Remove pork from pan; keep warm. Repeat procedure with remaining pork.

  2. Recoat pan with cooking spray. Add onion and 1/4 cup wine; sauté 2 minutes. Combine remaining 1/2 cup wine, broth, and next 4 ingredients in a small bowl, stirring until smooth. Add wine mixture and dried cherries to pan. Cook 4 minutes or until thick, stirring constantly. Spoon cherry mixture evenly over pork.

Oxmoor House Healthy Eating Collection