Roasted Pork Tenderloin Medallions with Dried Cranberry Sauce

Roasted Pork Tenderloin Medallions W Dried Cranberry Sauce - 33.6g Carbs, 2.1g Fiber

From: Bruce Aidells, Cooking Light, MARCH 2005 When cooked to the right temperature, pork tenderloin is lean and juicy. Use a meat thermometer for accuracy, and serve it with a tangy-sweet sauce thickened with a spoonful of fruit jelly.

--Pork: 1 tsp dried sage 1 tsp dried thyme 3/4 tsp salt 1/2 tsp freshly ground black pepper 1 (1-lb) pork tenderloin, trimmed Cooking spray

--Sauce: 1 cup fat-free, less-sodium chicken broth 1 cup dried cranberries 1/2 cup cranberry juice cocktail (such as Ocean Spray) 1 Tbsp grape jelly

Preheat oven to 400 degrees F.

To prepare pork, combine first 4 ingredients; rub evenly over pork.

Heat a large oven-proof nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes on each side or until browned. Place pan in oven; cook pork at 400 degrees F for 12 minutes or until a meat thermometer registers 160 degrees F (slightly pink). Place pork on a cutting board; keep warm.

To prepare sauce, add the chicken broth, dried cranberries, and juice to pan; bring to a boil, scraping pan to loosen browned bits. Stir in jelly; cook 8 minutes or until mixture is slightly thick, stirring occasionally. Cut the pork into (1/2-inch) slices. Serve with sauce.

Yield: 4 servings Serving size: 3 ounces pork and 1/4 cup sauce Nutrition per Serving: 282 Calories, 20% from fat, 6.3g Fat, 202g Sat, 2.8g Mono, 0.7g Poly, 24g Protein, 75mg Cholesterol, 21mg Calcium, 596mg Sodium, 33.6g Carbs, 2.1g Fiber, 2.1g Iron

What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog...... Dwight D. Eisenhower

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