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Pork medallions saut

0

  • Prep Time5 mins
  • Total Time5 mins
  • Makes4 servings
*PLUS Cooking time: 15 minutes

Ingredients

  • 1 large onion

  • 375-g pork tenderloin

  • 2 tbsp all-purpose flour

  • 1 tsp dried sage leaves

  • 1 tsp curry powder

  • 1/2 tsp salt

  • 1/4 tsp ground cumin, optional

  • 1 tsp vegetable oil

  • 2 tsp butter

  • 3 large ripe peaches, nectarines, or 2 medium mangoes

  • 1/4 cup port or Marsala, or 1/2 cup dry white wine or apple juice

  • 1/2 cup water

  • 3 green onions, thinly sliced

Instructions

  • Finely chop onion, then set aside in a small bowl. Slice pork diagonally into 1/2-inch- (1-cm-) thick medallions. Place flour in a medium-size bowl. Crumble in sage. Using a fork, stir in curry, salt and cumin, if using. Add pork slices, 2 at a time, to flour. Turn over until well coated. Save any remaining flour. Heat oil and butter in a large frying pan set over medium heat. Add pork and cook until lightly browned, 3 to 4 min. per side. Meanwhile, slice unpeeled peaches in half and remove pits. Slice each half into 4 wedges. If using mangoes, peel, then slice fruit from pits in thick strips. Slice strips into 1/2-inch- (1-cm-) thick pieces. Transfer meat to a large plate. Cover with foil to keep warm. Stir onion into pan. Sprinkle remaining flour over onion. Stir constantly, about 2 min. Pour in 1/4 cup (50 mL) port or Marsala or 1/2 cup (125 mL) wine or apple juice and water. Using a wooden spoon, scrape up brown bits from bottom of pan. Add fruit. Bring to a boil. Cover and simmer, stirring often, until fruit is as tender as you like, 3 to 4 min. Return pork to pan and stir often until meat is hot, about 2 min. Sprinkle green onions overtop. Serve over rice, couscous or pasta. Great with snow peas and a leafy green salad.


Nutrition (per serving)

Calories 216, Protein 22.1g, Carbohydrates 17.1g, Fat 5.5g, Fibre 2g, Sodium 354mg.

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