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Pork Medallions with Raspberry-Balsamic Sauce Recipe

Pork Medallions with Raspberry-Balsamic Sauce Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

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

  • 1. Flatten pork to 1/2-in. thickness; sprinkle with garlic powder.
  • 2. 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.

Reviews for Pork Medallions with Raspberry-Balsamic Sauce

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MY REVIEW
Reviewed Apr. 27, 2015

"We loved it! Used blackberry jam."

MY REVIEW
Reviewed Mar. 30, 2015

"What a delightful surprise! The sauce is delicious, and the recipe is so easy; I'll make it again."

MY REVIEW
Reviewed Jun. 18, 2014

"I agree that it is restaurant quality. I think you could use and kind of preserves. I used Cherry."

MY REVIEW
Reviewed Mar. 22, 2014

"The sauce is wonderful!! Love this and will make it again, just as is!"

MY REVIEW
Reviewed Apr. 27, 2013

"OMG, restaurant quality on this one!

We used Blackberry Preserves and it was excellent! Try it, you won't be sorry!"

MY REVIEW
Reviewed Jan. 28, 2012

"Results are tasty and tender! Comes together quickly, too."

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Wine Pairings

Light-Bodied Red Wine

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