Pork Medallions with Spicy Berry Reduction

Serves 4

Ingredients

  • 1 (1-pound) fresh pork tenderloin, cut width-wise into round slices about 3/4 inch thick
  • 1/4 tsp garlic powder
  • 1/4 tsp salt (or to taste)
  • 1/4 tsp ground black pepper (or to taste)
  • 1/4 cup water
  • 1/3 cup undiluted frozen pomegranate-blueberry juice concentrate
  • 1 1/2 tsp minced chipotle chiles, canned in adobo sauce

Preparation

  1. Over medium-high heat, warm a large nonstick skillet. Tenderize pork slices by pounding them slightly with the heel of your hand or with a meat mallet. Sprinkle meat with garlic powder, salt and pepper. Coat pork slices with cooking spray before placing them in the skillet.
  2. Cook pork over medium-high heat for 3 minutes on each side or until desired degree of doneness (less is more). Remove slices of pork from pan; set aside on serving dish. Add 1/4 cup water to remaining juices in pan, scraping pan to loosen browned bits. Still in the skillet, stir in juice concentrate and chipotle chiles. Reduce heat to medium. Simmer for 3 to 4 minutes or until sauce is slightly syrupy.
  3. Return pork and juices to pan, turning pork to coat. Serve.

Nutritional Information per Serving

  • 147 Calories
  • 4 g Fat
  • 63 mg Cholesterol
  • 206 mg Sodium
  • 3.3 g Carbohydrate
  • 22.5 g Protein

Source: My Recipes

Photo credit: Sam Smith / Flickr

In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.

Pork

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