Pork medallions are quick and easy to prepare, and are particularly tasty with a maple-chili glaze.
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1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon ground chipotle pepper
1 pound pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
2 teaspoons canola oil
1/4 cup apple cider
1 tablespoon maple syrup
1 teaspoon cider vinegar
Mix chili powder, salt and ground chipotle in a small bowl. Sprinkle over both sides of pork.
Heat oil in a large skillet over medium-high heat. Add
the pork and cook until golden, 1 to 2 minutes per side. Add cider,
syrup and vinegar to the pan. Bring to a boil, scraping up any browned
bits. Reduce the heat to medium and cook, turning the pork occasionally
to coat, until the sauce is reduced to a thick glaze, 1 to 3 minutes.
Serve the pork drizzled with the glaze.
6 g fat
( 2 g sat , 3 g mono
74 mg cholesterol; 6 g carbohydrates; 3 g added sugars; 24 g protein; 0 g fiber; 354 mg sodium; 441 mg potassium. Nutrition Bonus: Zinc (20% daily value). Carbohydrate Servings: 1/2 Exchanges: 1/2 other carbohydrates, 3 lean meat