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Pork Medallions with a Port-&-Cranberry Pan Sauce

http://www.eatingwell.com/recipes/pork_medallions_with_a_port_cranberry_pan_sauce.html

From EatingWell:  November/December 1992

The autumn flavors in this dish go well with roasted vegetables.

4 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 1/4 cup dried cranberries
• 1/4 cup port
• 1 pound pork tenderloin, trimmed
• Salt & freshly ground pepper to taste
• 1 teaspoon extra-virgin olive oil
• 2 cloves cloves garlic, peeled and halved
• 1 teaspoon balsamic vinegar
• 2 sage leaves
• 1/2 cup reduced-sodium chicken broth

Preparation

1. Combine cranberries and port in a small bowl. Set aside. Slice tenderloin into medallions 1 1/2 inches thick. Place between 2 layers of plastic wrap, and pound the medallions with the bottom of a saucepan until they are 1/2 inch thick. Season both sides with salt and pepper.
2. Heat oil in a nonstick skillet over medium-high heat. Sear medallions on one side until golden brown, 2 to 3 minutes. Turn and sear on the other side for 4 to 5 minutes; turn medallions again and continue cooking until golden brown and no longer pink in the center, 2 to 3 minutes. Remove to a serving platter and cover loosely to keep warm.
3. Add garlic to the pan and return to medium-high heat. Cook, stirring, 1 minute. Add port with cranberries, vinegar and sage leaves; cook for 1 minute, scraping skillet for browned bits. Pour in broth, swirl the pan and bring to a boil again. Continue cooking until sauce thickens and is reduced by half, about 3 minutes. Remove the garlic and sage. Season the sauce to taste with salt and pepper. Spoon over the pork and serve.

Nutrition

Per serving : 194 Calories; 5 g Fat; 2 g Sat; 2 g Mono; 64 mg Cholesterol; 9 g Carbohydrates; 23 g Protein; 0 g Fiber; 137 mg Sodium; 370 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 fruit, 4 1/2 lean meat