Print
ShareThis
Orange Scallops with Spinach and Walnuts
Learn how to prepare shellfish like lobster, crab, shrimp and scallops that will rival even the best seafood restaurants.
Blackberry-Glazed Pork Medallions
Yield: Makes 4 servings
Ingredients:
1/3
cup no-sugar-added seedless blackberry spread
1-1/2
tablespoons red wine vinegar
1
tablespoon sugar
1/4
teaspoon red pepper flakes
1-1/2
teaspoons vegetable oil
1
pound pork tenderloin, cut into 1/4-inch-thick slices
1/4
teaspoon salt, divided
1/4
teaspoon dried thyme leaves, divided
Preparation:
1.
Whisk blackberry spread, vinegar, sugar and red pepper flakes in small bowl until blended; set aside.
2.
Heat large nonstick skillet over medium-high heat until hot. Add oil; tilt skillet to coat bottom. Add half of pork slices; sprinkle with half of salt and half of thyme; cook 2 minutes. Turn pork over; cook 1 minute more. Remove from skillet; set aside. Repeat with remaining pork, salt and thyme.
3.
Add blackberry mixture to skillet; bring to a boil over high heat. Add reserved pork slices, discarding any accumulated juices. Cook about 4 minutes, turning constantly, until pork is glazed.
Nutritional Information:
| Serving Size: 1/4 of total recipe | |
| Fiber | <1 g |
| Carbohydrate | 10 g |
| Cholesterol | 66 mg |
| Saturated Fat | 2 g |
| Total Fat | 5 g |
| Calories from Fat | 26 % |
| Calories | 186 |
| Protein | 23 g |
| Sodium | 219 mg |
Dietary Exchange:
| Meat | 3 |
| Fruit | 1/2 |
This recipe appears in:
Pork
