Blackberry-Glazed Pork Medallions

YIELD Makes 4 servings
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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:

Whisk blackberry spread, vinegar, sugar and red pepper flakes in small bowl until blended; set aside.
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.
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.

This recipe appears in: Pork

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Meat	3
Fruit	1/2

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