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Pork Medallions with Cherry Sauce

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Pork Medallions with Cherry Sauce
  • Prep 25 min
  • Total 35 min
  • Servings 4
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Easy entrées like this pork tenderloin draped with cherry sauce make entertaining a pleasure. But it's so quick to make, you can serve it to your family even on a busy weeknight.
Updated Aug 17, 2011

Ingredients

  • 1 pork tenderloin (1 to 1 1/4 lb), cut into 1/2-inch slices
  • 1/2 teaspoon garlic-pepper blend
  • 2 teaspoons olive oil
  • 3/4 cup cherry preserves
  • 2 tablespoons chopped shallots
  • 1 tablespoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1 clove garlic, finely chopped

Steps

  • 1
    Sprinkle both sides of pork with garlic-pepper blend. In 12-inch skillet, heat 1 teaspoon of the oil over medium-high heat. Cook pork in oil 6 to 8 minutes, turning once, until meat thermometer inserted in center reads 145°F. Remove pork from skillet to plate; cover to keep warm.
  • 2
    In same skillet, mix remaining 1 teaspoon oil, the preserves, shallots, mustard, vinegar and garlic, scraping any browned bits off bottom of skillet. Heat to boiling; reduce heat. Simmer uncovered 10 minutes or until sauce is reduced to about 1/2 cup. Serve sauce over pork slices.

Tips from the Betty Crocker Kitchens

  • tip 1
    The pork will be easier to slice into medallions if you freeze it first for 15 to 30 minutes.

Nutrition

330 Calories, 7g Total Fat, 23g Protein, 44g Total Carbohydrate, 30g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
50mg
16%
Sodium
170mg
7%
Potassium
550mg
16%
Total Carbohydrate
44g
15%
Dietary Fiber
1g
4%
Sugars
30g
Protein
23g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
6%
6%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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