Pork Tenderloin Medallions With Chinese Ginger and Lemon Sauce
From Cooking Light. Serving size: 3 oz. pork, 2 T. sauce, and 1 T. green onions. Per serving: 189 calories, 6.2 g fat, 24 g protein, 6.1 g carb, 0.6 g fiber, 75 mg cholesterol.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1⁄2teaspoon salt
- 1⁄2teaspoon five-spice powder
- 1⁄2teaspoon fresh ground black pepper
- 1(1 lb) pork tenderloin, trimmed and cut crosswise into 1/2-inch thick slices
- 2tablespoons chopped green onions
- 1tablespoon minced peeled fresh ginger
- 2
- 1⁄4cup dry sherry
- 1⁄4
- 1teaspoon grated lemon rind
- 3tablespoons fresh lemon juice
- 1
- 2teaspoons brown sugar
- 2tablespoons water
- 1teaspoon cornstarch
- 1⁄4cup chopped green onion
Advertisement
DIRECTIONS
- In a small bowl, combine the first 3 ingredients; rub mixture evenly over pork.
- Heat a large nonstick skillet over med-high heat; coat skillet with cooking spray.
- Add in pork; cook 1 1/2 minutes on each side or until lightly browned; remove pork from pan and set aside.
- Lower heat to medium; add in 2 tablespoons green onions, ginger, and garlic; cook and stir constantly for 2 minutes or until fragrant.
- In a small bowl, combine sherry and the next 5 ingredients; add sherry mixture to skillet; bring to a boil, scraping pan to loosen browned bits.
- Add pork back to skillet; cook 3 minutes or until pork is done.
- Remove pork from pan using a slotted spoon; keep liquid in skillet.
- In a small bowl, combine water and cornstarch, stirring with a whisk; add mixture to skillet; bring to a boil.
- Cook 30 seconds or until slightly thick.
- Serve sauce over pork; sprinkle with green onions.
Advertisement