Pork tenderloin is a great choice for dinner when it's thinly sliced into quick-cooking medallions. A tart cranberry and onion relish adds delicious taste to each bite of this 30-minute entree.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Trim fat from pork. Cut the pork crosswise into eight slices. Place each slice between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound the pork to 1/4-inch thickness. Discard plastic wrap.

  • Combine flour, salt, and pepper in a shallow dish. Dip the pork slices into the flour mixture, turning to coat. Coat a heavy large skillet with cooking spray. Add 1 tablespoon oil to the skillet; heat over medium-high heat. Add four pork slices to the hot oil; cook for 3 to 4 minutes or until the pork is slightly pink in the center, turning once halfway through the cooking time. Transfer the pork to a serving platter; cover with foil to keep warm. Repeat with the remaining 1 tablespoon oil and the remaining four pork slices.

  • Cook onion in the same skillet over medium heat for about 4 minutes or until crisp-tender. Combine cranberries, broth, and vinegar in a small bowl; carefully add to the skillet. Heat through. Serve the onion mixture over the pork slices.

Nutrition Facts

212 calories; protein 18.2g 36% DV; carbohydrates 14.7g 5% DV; exchange other carbs 1; dietary fiber 1g 4% DV; sugars 6.4g; fat 8.7g 13% DV; saturated fat 1.5g 8% DV; cholesterol 52.5mg 18% DV; vitamin a iu 0.5IU; vitamin c 1.4mg 2% DV; folate 26.7mcg 7% DV; calcium 12.7mg 1% DV; iron 1.3mg 8% DV; magnesium 26.4mg 9% DV; potassium 378.2mg 11% DV; sodium 116.3mg 5% DV.