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Pork Tenderloin Medallions with Strawberry Sauce

Pork tenderloin paired with strawberries is a heavenly match, made even more special with a tangy feta garnish. Serve with roasted spring vegetables.—Katie Wollgast, Florissant, Missouri

8 ServingsPrep: 15 min. Cook: 20 min.

Ingredients

1-1/2 cups reduced-sodium beef broth
2 cups chopped fresh strawberries, divided
1/2 cup white wine vinegar
1/4 cup packed brown sugar
1/4 cup reduced-sodium soy sauce
3 garlic cloves, minced
2 pork tenderloins (1 pound each), cut into 1/2-inch slices
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil
2 tablespoons cornstarch
2 tablespoons cold water
1/2 cup crumbled feta cheese
1/2 cup chopped green onions

Directions

In a large saucepan, combine broth, 1 cup strawberries, vinegar,
brown sugar, soy sauce and garlic; bring to a boil. Reduce heat;
simmer, uncovered, 15 minutes or until slightly thickened. Strain
mixture and set aside liquid, discarding solids.
Sprinkle pork with garlic powder, salt and pepper. In a large

2 of 2

Pork Tenderloin Medallions with Strawberry Sauce (continued)

Directions (continued)

skillet, heat oil over medium heat. Brown pork on both sides. Remove
and keep warm.
Add broth mixture to the same skillet; bring to a boil. Combine
cornstarch and water until smooth and gradually stir into skillet.
Return pork to skillet. Bring to a boil. Reduce heat; cook and stir 2
minutes or until sauce is thickened and pork is tender. Serve pork
with sauce. Top with feta cheese, onions and remaining strawberries.
Yield: 8 servings.

Nutrition Facts: 1 serving equals 376 calories, 12 g fat (4 g saturated fat), 131 mg cholesterol, 694 mg sodium, 15 g carbohydrate, 1 g fiber, 48 g protein. Diabetic Exchanges: 6 lean meat, 1 starch, 1/2 fat.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.