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Blackberry-Glazed Pork Medallions
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:
| 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 |
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