Pork Tenderloin Medallions with Chinese Ginger and Lemon Sauce

Pork Tenderloin Medallions with Chinese Ginger and Lemon Sauce Recipe
The cooking goes quickly for this hearty one-pan meal, so have all the ingredients prepped before you begin.

Yield:

4 servings (serving size: 3 ounces pork, 2 tablespoons sauce, and 1 tablespoon green onions)

Recipe from

Cooking Light

Nutritional Information

Calories 189
Caloriesfromfat 30 %
Fat 6.2 g
Satfat 2.1 g
Monofat 2.8 g
Polyfat 0.7 g
Protein 24 g
Carbohydrate 6.1 g
Fiber 0.6 g
Cholesterol 75 mg
Iron 2 mg
Sodium 513 mg
Calcium 22 mg

Ingredients

1/2 teaspoon salt
1/2 teaspoon five-spice powder
1/2 teaspoon freshly ground black pepper
1 (1-pound) pork tenderloin, trimmed and cut crosswise into (1/2-inch-thick) slices
Cooking spray
2 tablespoons chopped green onions
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1/4 cup dry sherry
1/4 cup fat-free, less-sodium chicken broth
2 teaspoons brown sugar
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon low-sodium soy sauce
2 tablespoons water
1 teaspoon cornstarch
1/4 cup chopped green onions

Preparation

Combine first 3 ingredients, and rub evenly over pork.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook 1 1/2 minutes on each side or until lightly browned. Remove pork from pan, and set aside.

Reduce heat to medium. Add 2 tablespoons onions, ginger, and garlic to pan; cook 2 minutes or until fragrant, stirring constantly. Combine sherry and next 5 ingredients (through soy sauce) in a small bowl. Add sherry mixture to pan; bring to a boil, scraping pan to loosen browned bits. Add pork to pan; cook 3 minutes or until pork is done. Remove pork from pan using a slotted spoon, reserving liquid in pan.

Combine water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan, and bring to a boil. Cook 30 seconds or until slightly thickened. Serve over pork. Sprinkle with 1/4 cup green onions.

Note:

Bruce Aidells,

March 2005
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