Blackberry-Glazed Pork Medallions the Editors of Publications International, Ltd.
Blackberry-Glazed Pork Medallions
Makes 4 servings
|1/3||cup no-sugar-added seedless blackberry spread|
|1-1/2||tablespoons red wine vinegar|
|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|
- 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.
|Serving Size:||1/4 of total recipe|
|Saturated Fat||2 g|
|Total Fat||5 g|
|Calories from Fat||26 %|
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