Recipe by TXOLDHAM
Found this one in the Dallas Morning News and wanted to save. Sounds like a healthy, impressive dish that could be served for company. Later - I am adding a note now that I have made this dish. I would make double the sauce next time. It truly is a wonderful recipe. Give it a try!
Top Review by KLHquilts
The minute I saw this, I knew I had to try it. I held my breath as my husband took the first forkful; I know he doesn't like meat-and-fruit combinations, so this was a little chancy ... but he loved it, and asked that I put it in the regular rotation. I loved it too! Easy to make, not terribly high calorie or high fat, and really delicious. The slight sweetness of the dried fruit balanced beautifully with the mustard/vinegar combination. And most importantly, I felt like I was eating pork with great flavor, and not a pile of stewed fruit with pork somewhere buried inside. A great dish! Thanks for posting this.
- 1 lb pork tenderloin
- salt & freshly ground black pepper
- 2 teaspoons canola oil
- 1 (14 1/2 ounce) can fat-free chicken broth
- 3⁄4 cup coarsely chopped dried apple
- 3⁄4 cup coarsely chopped pitted dried plum
- 1 tablespoon dijon-style mustard
- 1 tablespoon balsamic vinegar
- 1⁄2 teaspoon dried thyme
Directions See How It's Made
- Cut the tenderloin crosswise on the diagonal into 3/4-inch medallions. Season both sides with salt and pepper.
- In a large nonstick skillet with a lid, heat the oil over high until nearly smoking. Add the medallions and cook until well browned on both sides, about 2 minutes per side. Transfer to a plate and set aside.
- To the skillet, add the broth, apples, plums, mustard, vinegar and thyme. Cover the pan and reduce the heat to medium-low. Simmer until the fruits have softened and the sauce has thickened, about 8 minutes.
- Return the pork to the sauce and simmer until the pork is no longer pink at the center, about 3 minutes.
- Serve immediately.