“After my husband was told to lower his cholesterol, he was sure he’d never taste good food again,” writes Michele Flagel of Shellsburg, Iowa. “He was so surprised by this entree, which proves you don’t have to eat fish every night to keep fat down.”
- 1 pork tenderloin (1-1/4 pounds)
- 1/4 teaspoon salt
- 1/3 cup reduced-sugar orange marmalade
- 2 teaspoons cider vinegar
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon minced fresh gingerroot
- 1/8 teaspoon crushed red pepper flakes
- Cut pork into 1-in. slices and flatten to 1/4-in. thickness; sprinkle with salt. Cook pork in batches over medium-high heat in a large nonstick skillet coated with cooking spray until tender. Reduce heat to low; return all meat to the pan. Combine the remaining ingredients; pour over pork and turn to coat. Heat through. Yield: 4 servings.
Originally published as Glazed Pork Medallions in Quick Cooking November/December 2005, p55
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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