Pork Medallions With Cranberry-Onion Relish
July 17, 2019
Categories: Main Dish, Pork, Fruit, Cranberry, Vegetables, Onions, Stove Top, Diabetic, Heart Healthy, Low Carbohydrate, Low Sodium, No Eggs, Non-Dairy more
""Pork tenderloin is a great choice for dinner when it's thinly sliced into quick-cooking medallions. A tart cranberry and onion relish adds delicious taste to each bite of this 30-minute entree." Source: Eating Well."
- Serving Size: 1 (150.9 g)
- Calories 195.9
- Total Fat - 10.1 g
- Saturated Fat - 1.9 g
- Cholesterol - 39.5 mg
- Sodium - 558.6 mg
- Total Carbohydrate - 10.9 g
- Dietary Fiber - 1 g
- Sugars - 1.6 g
- Protein - 15.7 g
- Calcium - 20.7 mg
- Iron - 1.1 mg
- Vitamin C - 4.1 mg
- Thiamin - 0 mg
Step by Step Method
Trim fat from pork and cut the pork crosswise into eight slices.
Place each slice between two pieces of plastic wrap; using the flat side of a meat mallet, lightly pound the pork to ¼-inch thickness; discard plastic wrap.
Combine flour, salt, and pepper in a shallow dishand dip the pork slices into the flour mixture, turning to coat.
Coat a heavy large skillet with cooking spray and add 1 tablespoon oil to the skillet; heat over medium-high heat.
Add four pork slices to the hot oil; cook for 3 to 4 minutes or until the pork is slightly pink in the center, turning once halfway through the cooking time.
Transfer the pork to a serving platter; cover with foil to keep warm.
Repeat with the remaining 1 tablespoon oil and the remaining four pork slices.
Cook onion in the same skillet over medium heat for about 4 minutes or until crisp-tender.
Combine cranberries, broth, and vinegar in a small bowl; carefully add to the skillet; heat through.
Serve the onion mixture over the pork slices.
Tips & Variations
No special items needed.