• December 26, 2014

Quickfix: Cranberries add zing to medallions of pork

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Posted: Wednesday, January 1, 2014 4:30 am

Cranberries, brown sugar, orange juice and mustard make a quick, mouth-watering sauce for pork tenderloin medallions that’s perfect for this time of year. Cranberries freeze well, so pop them in the freezer for use over the next few months.

Pork medallions are made by cutting 1-inch slices from the pork tenderloin. This tender, low fat cut takes just minutes to cook.

Serve the pork with Caraway Scented Noodles; the seeds, sold in the spice section of the market, have a delicate anise flavor that adds an intriguing note. Complete the meal with a washed ready-to-eat salad.

This meal contains 490 calories per serving with 19 percent of calories from fat.

Helpful Hint

Boneless, skinless chicken breast can be substituted for the pork. Saute it 3 minutes per side, lower the heat and cook another 3 minutes.

Countdown

Place water for noodles on to boil.

Make pork dish.

Make noodles.

Fred Tasker’s wine suggestion: Pork with cranberries; a perfect match would be pinot noir.

PORK MEDALLIONS WITH CRANBERRY MUSTARD SAUCE

  • ¾ pound pork tenderloin
  • Olive oil spray
  • Salt and freshly ground black pepper
  • ½ cup orange juice
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • ½ cup fresh cranberries

Remove visible fat from pork and cut into 1-inch slices. Cover the slices with plastic wrap and flatten the medallions to about ½-inch with the bottom of a skillet or the palm of your hand.

Heat a nonstick skillet over medium-high heat and spray with olive oil spray.

Brown medallions for 3 minutes, turn and salt and pepper cooked side. Brown second side 2 minutes and remove to a plate. A meat thermometer should read 145 degrees.

Add orange juice into skillet; scrape up any brown bits.

Add the brown sugar, mustard and cranberries. Stir to dissolve sugar; simmer 2 to 3 minutes. The cranberries will burst (pop).

Mash them with a spoon and stir to make a smooth sauce.

Add salt and pepper to taste.

Makes 2 servings.

Nutrition per serving: 297 calories (17 percent from fat), 5.7 g fat (1.4 g saturated, 2.6 g monounsaturated), 108 mg cholesterol, 36.6 g protein, 23.6 g carbohydrates, 1.4 g fiber, 181 mg sodium.

CARAWAY SCENTED NOODLES

  • ¼ pound egg noodles or fettuccine
  • ½ tablespoon olive oil
  • ½ tablespoon caraway seeds
  • Salt and freshly ground black pepper

Bring a large pot of water to a boil. Cook noodles according to package directions; drain. Place in serving bowl and toss with the oil, caraway seeds and salt and pepper to taste.

Makes 2 servings.

Nutrition per serving: 192 calories (22 percent from fat), 4.6 g fat (0.8 g saturated, 3.0 g monounsaturated), 9 mg cholesterol, 7.3 g protein, 30.8 g carbohydrates, 1.6 g fiber,114 mg sodium.

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