Medallions of Pork Tenderloin With Dried Fruit

Submitted 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!"

 

• Ready In: 25mins
• Ingredients: 9
• Serves: 4

ingredients

• 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

1. Cut the tenderloin crosswise on the diagonal into 3/4-inch medallions. Season both sides with salt and pepper.
2. 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.
3. 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.
4. Return the pork to the sauce and simmer until the pork is no longer pink at the center, about 3 minutes.
5. Serve immediately.

Reviews

[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.