Pork Medallions with Apricot-Orange Sauce
17 March 2009 Labels: Entrees, Light, Pork, Roast Pork, Roast Pork Loin 5 comments
PORK MEDALLIONS WITH APRICOT-ORANGE SAUCEOne of the leanest part of the pork is the tenderloin that is why it is my husband's favorite. This recipe calls for sliced pork tenderloins but I prefer whole tenderloins since this keeps it moist. I brown the sides of the whole tenderloin on the stove top and finish cooking it in the oven at 350F. The roasting time depends on the size of the pork tenderloin. I use a meat thermometer and cook the tenderloin until the internal temperature reaches 165F. I usually serve roast pork with homemade applesauce or apple compote. I saw this recipe from Cooking Light magazine and decided to try it. Each serving (2 slices) has 236 calories. If you don't have dried apricot, you can substitute fresh apricots, peaches or nectarines. The sauce was a little tart for my family's taste so I added a teaspoon or so of sugar.
1 tbsp olive oil
1 lb pork tenderloin, cut into 1-inch thick slices
1/2 tsp salt
1/4 tsp black pepper
1 cup thinly sliced onion
1/2 cup dried apricots, sliced
1/2 cup fat-free, less-sodium chicken broth
2 tsbsp orange juice
2 tsp minced garlic
1/8 tsp black pepper
1 tbsp flat-leaf parsley, chopped
-Heat 2 tsp oil over medium-high heat. Season pork with salt and pepper. Fry pork and cook for 3 min. or until browned. Remove from pan and keep warm.
- Heat remaining 1 tsp oil in pan. Add the onions, saute until tender. Stir in apricots, chicken broth, orange juice and garlic; bring to boil. Cook until the sauce is slightly thickened. Remove from heat and stir in parsley.
- Serve sauce over pork.
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1 tbsp olive oil
1 lb pork tenderloin, cut into 1-inch thick slices
1/2 tsp salt
1/4 tsp black pepper
1 cup thinly sliced onion
1/2 cup dried apricots, sliced
1/2 cup fat-free, less-sodium chicken broth
2 tsbsp orange juice
2 tsp minced garlic
1/8 tsp black pepper
1 tbsp flat-leaf parsley, chopped
-Heat 2 tsp oil over medium-high heat. Season pork with salt and pepper. Fry pork and cook for 3 min. or until browned. Remove from pan and keep warm.
- Heat remaining 1 tsp oil in pan. Add the onions, saute until tender. Stir in apricots, chicken broth, orange juice and garlic; bring to boil. Cook until the sauce is slightly thickened. Remove from heat and stir in parsley.
- Serve sauce over pork.
SUBSCRIBE BY EMAIL HERE
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