Rating: 5 stars
14 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 12

This simple quick-to-fix meal will fit your hectic work schedule or busy home life. Serve with walnut couscous.

David Bonom
Recipe by Cooking Light March 2009

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Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 3 ounces pork and about 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • To prepare sauce, combine first 4 ingredients in a saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 18 minutes). Remove from heat. Gradually add butter; stir with a whisk until blended. Stir in vinegar and 1/4 teaspoon salt.

  • To prepare pork, while sauce reduces, combine fennel seeds, garlic powder, cumin, 1/4 teaspoon salt, and pepper; rub over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork; cook 2 minutes on each side or until browned. Place skillet in oven. Bake at 450° for 18 minutes or until a thermometer registers 155° (slightly pink). Let stand 5 minutes; cut into 1/4-inch slices. Serve with sauce.

Nutrition Facts

302 calories; fat 10g; saturated fat 4.3g; mono fat 3.9g; poly fat 0.7g; protein 23.9g; carbohydrates 28.6g; fiber 0.5g; cholesterol 75mg; iron 1.7mg; sodium 381mg; calcium 37mg.
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