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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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

211 calories; 8.7 g total fat; 1.5 g saturated fat; 53 mg cholesterol; 116 mg sodium. 378 mg potassium; 14.7 g carbohydrates; 1 g fiber; 6 g sugar; 18.2 g protein; 1 IU vitamin a iu; 1 mg vitamin c; 27 mcg folate; 13 mg calcium; 1 mg iron; 26 mg magnesium;

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