Pork: 5 pt. Orange Basil Pork Medallions
Source of Recipe
internet
Recipe Introduction
Meat medaillons are slices of meat that are typically pounded with a meat mallet to about 1/2-inch thickness. �To keep these pork medaillons tender and juicy, cook them only until there is a little pink left.
List of Ingredients
2/3 cup couscous
1 cup orange juice
1/4 cup water
2 tsp cornstarch
1 tsp instant chicken bouillon granules
1/2 tsp dried basil, crushed
1/8 tsp pepper
12 ounces pork tenderloin
Nonstick cooking spray
1 tbsp snipped parsley
Orange peel strips (optional) Recipe
Prepare couscous according to package directions. �For sauce, in a small bowl stir together orange juice, water, cornstarch, bouillon granules, basil, and pepper. �Set aside. �Cut pork into 12 equal slices. �Place each slice of pork between two sheets of plastic wrap. �Lightly pound the slices with the flat side of the meat mallet to about 1/2-inch thickness. �
Spray a cold large skillet with nonstick spray coating. �Preheat over medium heat. �Add pork slices to the skillet. �Cook over medium heat for 3 minutes. �Turn slices over and cook about 2 minutes more or till just slightly pink. �Remove the pork from the skillet; keep warm.
�Stir sauce; add sauce to the skillet. �Cook and stir over medium heat till thickened and bubbly. �Cook and stir for 1 minute more. �Stir parsley into couscous. �Arrange couscous and pork on a serving platter. �Garnish with orange peel strips, if desired.
Makes 4 Servings
PER SERVING: 261 Calories, 23 g Protein, 4 g Fat, 1 g Saturated Fat, 31 g Carbohydrate, 265 mg Sodium, 61mg Cholesterol, 5 g Dietary Fiber
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