Pork Tenderloin Medallions with Chinese Ginger and Lemon Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 189
  • Calories from fat: 30%
  • Fat: 6.2g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.7g
  • Protein: 24g
  • Carbohydrate: 6.1g
  • Fiber: 0.6g
  • Cholesterol: 75mg
  • Iron: 2mg
  • Sodium: 513mg
  • Calcium: 22mg

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

  1. Combine first 3 ingredients, and rub evenly over pork.
  2. 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.
  3. 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.
  4. 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.
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