s ROASTED PORK TENDERLOIN MEDALLIONS WITH CRANBERRY SAUCE **** s   



Yields: 0


Ingredients


 
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.

Cuisine :       

Main Ingredient :