Raspberry Pork Medallions
Pork served with a luscious raspberry glaze is fancy enough for company. We bring it to the table with wild rice pilaf and steamed veggies. —Trisha Kruse, Eagle, Idaho
Total TimePrep/Total Time: 25 min.
- 1 pork tenderloin (1 pound)
- 1 tablespoon canola oil
- 2 tablespoons reduced-sodium soy sauce
- 1 garlic clove, minced
- 1/2 teaspoon ground ginger
- 1 cup fresh raspberries
- 2 tablespoons seedless raspberry spreadable fruit
- 2 teaspoons minced fresh basil
- 1/2 teaspoon minced fresh mint, optional
- Cut tenderloin crosswise into eight slices; pound each with a meat mallet to 1/2-in. thickness. In a large skillet, heat oil over medium-high heat. Add pork; cook 3-4 minutes on each side or until a thermometer reads 145°. Remove from pan; keep warm.
- Reduce heat to medium-low; add soy sauce, garlic and ginger to pan, stirring to loosen browned bits from pan. Add raspberries, spreadable fruit, basil and, if desired, mint; cook and stir 2-3 minutes or until slightly thickened. Serve with pork.
Nutrition Facts3 ounces cooked pork with 3 tablespoons sauce: 206 calories, 8g fat (2g saturated fat), 64mg cholesterol, 333mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.
Originally published as Raspberry Pork Tenderloin in Simple & Delicious April/May 2015
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