Pork served with a luscious raspberry glaze is fancy enough for company. We bring it to the table with wild rice pilaf and steamed veggies. —Trisha Kruse, Eagle, Idaho
Raspberry Pork Medallions
Raspberry Pork Medallions
Prep Time
10 min
Cook Time
10 min
Yield
4 servings
Ingredients
- 1 pork tenderloin (1 pound)
- 1 tablespoon canola oil
- 2 tablespoons reduced-sodium soy sauce
- 1 garlic clove, minced
- 1/2 teaspoon ground ginger
- 1 cup fresh raspberries
- 2 tablespoons seedless raspberry spreadable fruit
- 2 teaspoons minced fresh basil
- 1/2 teaspoon minced fresh mint, optional
Directions
- Cut tenderloin crosswise into eight slices; pound each with a meat mallet to 1/2-in. thickness. In a large skillet, heat oil over medium-high heat. Add pork; cook 3-4 minutes on each side or until a thermometer reads 145°. Remove from pan; keep warm.
- Reduce heat to medium-low; add soy sauce, garlic and ginger to pan, stirring to loosen browned bits from pan. Add raspberries, spreadable fruit, basil and, if desired, mint; cook and stir 2-3 minutes or until slightly thickened. Serve with pork.
Nutrition Facts
3 ounces cooked pork with 3 tablespoons sauce: 206 calories, 8g fat (2g saturated fat), 64mg cholesterol, 333mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.
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