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Pork Medallions with Raspberry-Balsamic Sauce Recipe

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When I entertain, I prefer spending time with company to being holed up in the kitchen. This fast entree lets me serve a spectacular dinner with almost no hassle. —Lisa Varner, Charleston, South Carolina

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Pork Medallions with Raspberry-Balsamic Sauce Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

1 pork tenderloin (1 pound), cut into 1-inch slices
1 teaspoon garlic powder
1 tablespoon olive oil
1/2 cup seedless raspberry jam
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard

Directions

Flatten pork to 1/2-in. thickness; sprinkle with garlic powder.
In a large skillet over medium heat, cook pork in oil for 3-5 minutes on each side or until no longer pink. Remove and keep warm. Add the jam, vinegar and mustard to the pan. Cook and stir for 2-3 minutes or until thickened. Serve with pork. Yield: 4 servings.

Nutritional Facts 3 ounces cooked pork with about 2 tablespoons sauce equals 271 calories, 7 g fat (2 g saturated fat), 63 mg cholesterol, 107 mg sodium, 28 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1/2 fat.

Originally published as Pork Medallions with Raspberry-Balsamic Sauce in Simple & Delicious December/January 2012, p41

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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