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Pork w/Savory Sauce

Source of Recipe

AHA Low-Fat, Low-Cholesterol Cookbook 1989
Pork w/Savory Sauce
The raspberry and balsamic vinegar gives this dish a dash of elegance
Serves: 4

3/4 c. homemade chicken stock (see 1st Make-Your-Own Chapter)
1/4 c. raspberry – or – balsamic vinegar
4 tsp. olive oil, ‘divided’
2 T. port wine
1/2 tsp. coarsely ground black pepper
1/2 tsp. dried oregano
1 garlic clove, minced
1 tsp. cornstarch
2 T. cold water
1-1/4 lbs. pork tenderloin, all visible fat removed, cut into 1/4-inch medallions

In a small saucepan. combine the first 6 ingredients and 2 tsp. olive oil. Cook, uncovered, over medium-high heat about 20 minutes, or until liquid is reduced to 1/2 cup..

Mix cornstarch and water and stir to fully dissolve. Add to the pan, stirring to mix well. Heat over medium heat stirring until mixture thickens about 1 minute. Cover, remove from heat and set aside.

Heat 2 tsp. oil in a nonstick skillet over medium-high heat. Add pork and sauté 3 to 4 minutes on each side or until pork is no longer pink. Pour 2 T. of sauce over each piece. Serve hot

One 4-oz. serving equals: 215 calories…29 gm protein…1.9 gm carbohydrate…9.4 gm fat (2.3 gm saturated)…93.5 mg cholesterol…73 mg sodium