Pork medallions saut
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* PLUS Cooking time: 15 minutes
, nectarines, or 2 medium mangoes
, or 1/2 cup dry white wine or apple juice
, thinly sliced
- 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)
- 22.1 g,
- 17.1 g,
- 5.5 g,
- 2 g,
- 354 mg.