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

Complement this entrée with Parmesan cheese stirred into quick-cooking polenta and an iceberg wedge drizzled with buttermilk dressing.

Recipe by Cooking Light June 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Cut tenderloin crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or small, heavy skillet. Combine salt, thyme, pepper, and allspice; rub over both sides of pork.

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  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook for 2 minutes on each side or until done. Remove pork from pan; keep warm.

  • Reduce heat to medium. Add shallots and butter to pan; cook 2 minutes, stirring occasionally. Add brown sugar and vinegar to pan; cook 30 seconds or until sugar melts, stirring constantly. Spoon sauce over pork.

Nutrition Facts

226 calories; calories from fat 25%; fat 6.4g; saturated fat 2.5g; mono fat 2.4g; poly fat 0.5g; protein 32.3g; carbohydrates 7.3g; fiber 0.2g; cholesterol 92mg; iron 2mg; sodium 371mg; calcium 19mg.
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