Pork Medallions with Spicy Pomegranate-Blueberry Reduction
- 1 (1-pound) pork tenderloin, cut crosswise into 3/4-inch round slices
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Butter-flavored cooking spray
- 1/4 cup water
- 1/3 cup frozen pomegranate-blueberry juice concentrate (such as Old Orchard), undiluted
- 1 1/2 teaspoons minced chipotle chiles, canned in adobo sauce
- calories 147
- caloriesfromfat 25 %
- fat 4 g
- satfat 1.3 g
- monofat 1.5 g
- polyfat 0.3 g
- protein 22.5 g
- carbohydrate 3.3 g
- fiber 0.2 g
- cholesterol 63 mg
- iron 1.2 mg
- sodium 206 mg
- calcium 7 mg
How to Make It
Heat a large nonstick skillet over medium-high heat. While pan heats, pound pork slices slightly with the heel of your hand or a meat mallet; sprinkle with garlic powder, salt, and pepper. Coat pork with cooking spray.
Cook pork 3 minutes on each side or until desired degree of doneness (do not overcook). Remove pork from pan; place on a serving platter. Add 1/4 cup water to pan, scraping pan to loosen browned bits. Stir in juice concentrate and chipotle chiles. Reduce heat to medium; simmer 3 to 4 minutes or until slightly syrupy.
Return pork and juices to pan, turning pork to coat. Serve pork with sauce.
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