Print Options

 
 
 
 Print
Pork Tenderloin Medallions with Strawberry Sauce Recipe

Pork Tenderloin Medallions with Strawberry Sauce Recipe

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
TOTAL TIME: Prep: 15 min. Cook: 20 min. YIELD:8 servings

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

  • 1. 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.
  • 2. Sprinkle pork with garlic powder, salt and pepper. In a large skillet, heat oil over medium heat. Brown pork on both sides. Remove and keep warm.
  • 3. Add broth mixture to the same skillet; bring to a boil. Combine cornstarch and water until smooth and gradually stir into skillet.
  • 4. 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.

Nutritional Facts

1 serving equals 244 calories, 9 g fat (2 g saturated fat), 68 mg cholesterol, 649 mg sodium, 15 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

Wine Pairings

Light-Bodied Red Wine

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