s ROASTED PORK TENDERLOIN MEDALLIONS WITH CRANBERRY SAUCE ****
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s ROASTED PORK TENDERLOIN MEDALLIONS WITH CRANBERRY SAUCE ****
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Ingredients
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Instructions Instructions: *** 11-18-2009 very good, pretty easy *** Total time: 42 minutes. A tablespoon of grape jelly helps thicken the tangy-sweet sauce. Tenderloin is lean and juicy when properly prepared. Use a meat thermometer to avoid overcooking. Pork: 1 teaspoon dried sage 1 teaspoon dried thyme 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 (1-pound) pork tenderloin, trimmed Cooking spray Sauce: 1 cup fat-free, less-sodium chicken broth 1 cup dried cranberries 1/2 cup cranberry juice cocktail (such as Ocean Spray) 1 tablespoon grape jelly Preheat oven to 400¦. To prepare pork, combine first 4 ingredients; rub evenly over pork. Heat a large ovenproof nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes on each side or until browned. Place pan in oven; cook pork at 400¦ for 12 minutes or until a meat thermometer registers 160¦ (slightly pink). Place pork on a cutting board; keep warm. To prepare sauce, add the chicken broth, dried cranberries, and juice to pan; bring to a boil, scraping pan to loosen browned bits. Stir in jelly; cook 8 minutes or until mixture is slightly thick, stirring occasionally. Cut the pork into (1/2-inch) slices. Serve with sauce. Yield: 4 servings (serving size: 3 ounces pork and 1/4 cup sauce) CALORIES 282 (20% from fat); FAT 6.3g (sat 2.2g,mono 2.8g,poly 0.7g); IRON 2.1mg; CHOLESTEROL 75mg; CALCIUM 21mg; CARBOHYDRATE 33.6g; SODIUM 596mg; PROTEIN 24g; FIBER 2.1g Cooking Light, MARCH 2005 Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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