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Pork Medallions with Cranberries and Apples

Source of Recipe


Cooking Light-11/02






List of Ingredients



• 1/2 cup apple juice
  
• 1/2 cup fat-free, less-sodium chicken broth
  
• 1 tablespoon brown sugar
  
• 1 1/2 teaspoons cornstarch
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon dried rubbed sage
  
• 1/8 teaspoon coarsely ground black pepper
  
• 1 (1 pound) pork tenderloin, trimmed
  
• 1 tablespoon all-purpose flour
  
• 4 teaspoons olive oil, divided
  
• cooking spray
  
• 1/2 cup finely chopped onion
  
• 1 cup thinly sliced peeled Rome apple
  
• 3/4 cup fresh cranberries
  
• fresh sage spring (optional)
  






Instructions



1. Combine first 7 ingredients in a small bowl, stirring well with a whisk.
   
   
2. Cut pork crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten each piece to 3/4-inch thickness using a meat mallet or rolling pin. Dredge each pork piece in flour.
   
   
3. Heat 3 teaspoons olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 2 1/2 minutes on each side or until browned. Remove pork from pan.
   
   
4. Add 1 teaspoon oil to pan. Add onion; cover, reduce heat, and cook 5 minutes or until golden brown, stirring frequently. Return pork to pan; add juice mixture, apple and cranberries. Bring to a simmer; cover and cook 3 minutes or until cranberries pop and pork is done, stirring occasionally. Garnish with fresh sage sprigs, if desired.
   
   
5. Yield: 4 servings (serving size: 2 pork medallions and 1/3 cup fruit mixture). 262 cal, 8.7g fat, 24.8g pro, 20.9g carb, 2.2g fiber, 74mg chol, 1.8g iron, 409mg sod, 20mg calc.