Rating: 3 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 0

Serve with steamed sugar snap peas and sliced carrots.

Karen Wilcher
Recipe by Cooking Light April 2003

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Karry Hosford

Recipe Summary

Yield:
4 servings (serving size: 2 pork medallions and 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt. Combine garlic, ginger, and oil in a large bowl. Add pork; toss to coat. Add pork to pan; sauté 3 minutes on each side or until done. Remove pork from pan; keep warm.

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  • Add water and remaining ingredients to pan; bring to a boil. Reduce heat; simmer 3 minutes. Spoon sauce over pork.

Nutrition Facts

186 calories; calories from fat 30%; fat 6.2g; saturated fat 1.7g; mono fat 2.7g; poly fat 1.4g; protein 24.1g; carbohydrates 7.7g; fiber 0.1g; cholesterol 74mg; iron 1.5mg; sodium 401mg; calcium 14mg.
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