Topped with cranberry sauce, my pork medallions are both lean and filling. Guests will probably think you fussed!
—TAMI MORRISON KENT, WA
PREP: 15 MIN. • COOK: 20 MIN. • MAKES: 4 SERVINGS
2/3 cup water
1/3 cup thawed unsweetened apple juice concentrate
1/3 cup thawed cranberry juice concentrate
1/3 cup port wine or 1 tablespoon additional cranberry juice concentrate plus 1/4 cup water
1 pork tenderloin (1 pound)
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 tablespoon olive oil
1 tablespoon butter
2 to 3 tablespoons Dijon mustard
1/3 cup dried cranberries
1. In a bowl, combine the first four ingredients; set aside. Cut pork into 1-in. slices; flatten to 1/4-in. thickness. Sprinkle with garlic salt and pepper.
2. In a large nonstick skillet, saute pork in oil and butter in batches for 2-3 minutes on each side or until the juices run clear. Remove and keep warm.
3. Add reserved juice mixture to the skillet; bring to a boil. Reduce heat; simmer for 3 minutes. Stir in mustard; cook and stir for 6-8 minutes or until slightly thickened. Add cranberries. Return the pork to the pan; cover and simmer for 5 minutes or until heated through.
PER SERVING 332 cal., 11 g fat (4 g sat. fat), 71 mg chol., 419 mg sodium, 34 g carb., 1 g fiber, 23 g pro. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fruit, 1 fat.