Spicy Caribbean Pork Medallions
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Spicy Caribbean Pork Medallions
YIELD Makes 2 servings
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INGREDIENTS
| 6 | ounces pork tenderloin |
| 1 | teaspoon Caribbean jerk seasoning |
| Olive oil cooking spray | |
| 1/3 | cup pineapple juice |
| 1 | teaspoon brown mustard |
| 1/2 | teaspoon cornstarch |
PREPARATION:
- Cut tenderloin into 1/2-inch-thick slices. Place each slice between 2 pieces of plastic wrap. Pound to 1/4-inch thickness. Rub both sides of pork pieces with jerk seasoning.
- Lightly spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add pork. Cook 2 to 3 minutes or until no longer pink, turning once. Remove from skillet. Keep warm.
- Stir together pineapple juice, mustard and cornstarch until smooth. Add to skillet. Cook and stir over medium heat until mixture comes to a boil and thickens slightly. Spoon over pork.
This recipe appears in:
Island
NUTRITIONAL INFORMATION:
| Serving Size: | 1/2 of total recipe |
| Fiber | <1 g |
| Carbohydrate | 7 g |
| Cholesterol | 49 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 23 % |
| Calories | 134 |
| Protein | 18 g |
| Sodium | 319 mg |
DIETARY EXCHANGE:
| Meat | 2 |
| Fruit | 1/2 |
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