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. ÊTo 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. ÊFor sauce, in a small bowl stir together orange juice, water, cornstarch, bouillon granules, basil, and pepper. ÊSet aside. ÊCut pork into 12 equal slices. ÊPlace each slice of pork between two sheets of plastic wrap. ÊLightly pound the slices with the flat side of the meat mallet to about 1/2-inch thickness. Ê
Spray a cold large skillet with nonstick spray coating. ÊPreheat over medium heat. ÊAdd pork slices to the skillet. ÊCook over medium heat for 3 minutes. ÊTurn slices over and cook about 2 minutes more or till just slightly pink. ÊRemove the pork from the skillet; keep warm.
ÊStir sauce; add sauce to the skillet. ÊCook and stir over medium heat till thickened and bubbly. ÊCook and stir for 1 minute more. ÊStir parsley into couscous. ÊArrange couscous and pork on a serving platter. ÊGarnish 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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