The autumn flavors in this dish go well with roasted vegetables.
Active Time: 30 minutes |
Total Time: 30 minutes
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
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.
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.
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.
Per serving :
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