Before slicing the tenderloin, place it in the freezer for 10 minutes. This will make it firm and easier to slice.

Recipe by Oxmoor House January 2004

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Recipe Summary

prep:
7 mins
cook:
12 mins
total:
19 mins
Yield:
4 servings (serving size: 3 pork medallions and 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut pork crosswise into 12 pieces.

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  • Place each piece between 2 sheets of heavy-duty plastic wrap; pound each piece to 3/4-inch thickness, using a meat mallet or rolling pin.

  • Combine sage, salt, and pepper. Sprinkle both sides of pork with sage mixture. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add pork and cook 5 to 6 minutes on each side or until pork loses its pink color. Remove pork from pan, and keep warm.

  • Add jelly, vinegar, and ginger to pan. Cook over medium-high heat 2 minutes or until thick. Pour sauce over pork slices. Serve immediately.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

206 calories; fat 3.9g; saturated fat 1.4g; protein 23.9g; carbohydrates 18.1g; cholesterol 74mg; iron 1.5mg; sodium 351mg; calories from fat 17%; fiber 0.1g; calcium 9mg.
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