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Recipes
The autumn flavors in this dish go well with roasted vegetables.
Ingredients
| Qty. | Measurement | Description |
|---|---|---|
| 1/4 | cup | dried cranberries |
| 1/4 | cup | port wine |
| 1 | pound | pork tenderloin, trimmed of fat |
| 1/4 | teaspoon | salt, to taste |
| 1/4 | teaspoon | freshly ground black pepper, to taste |
| 1 | teaspoon | olive oil |
| 2 | clove | garlic, peeled and halved |
| 1 | teaspoon | balsamic vinegar |
| 2 | each | sage, leaves |
| 1/2 | cup | low-sodium chicken broth |
Preparation Cook: 30 Min
- In a small bowl, combine cranberries and port. Set aside. Slice tenderloin into medallions 1 1/2 inches thick. Place between 2 layers of plastic wrap, and with the bottom of a saucepan, pound the medallions until they are 1/2 inch thick. Season both sides with salt and pepper.
- In a nonstick skillet, heat oil over medium-high heat. Sear medallions on one side until golden brown, 2 to 3 minutes. Turn and sear on the other side for 4 to 5 minutes; turn medallions again and continue cooking until golden brown and no longer pink in the center, 2 to 3 minutes. Remove to a serving platter and cover loosely to keep warm.
- Return the skillet to medium-high heat. Add garlic and cook, stirring, 1 minute. Add port with cranberries, vinegar and sage leaves; cook for 1 minute, scraping skillet for browned bits. Pour in chicken broth, swirl the skillet and bring to a boil again. Continue cooking until sauce thickens and is reduced by half, about 3 minutes. Remove the garlic and sage. Season the sauce to taste with salt and pepper. Spoon over the pork and serve.
Nutritional Analysis
| Number of Servings: 4 | |
|---|---|
| Per Serving | Amount |
| calories | 224 |
| protein | 25g |
| fat | 8g |
| carbohydrate | 8g |
| sodium | 74mg |
| cholesterol | 67mg |
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