Spicy Caribbean Pork Medallions the Editors of Publications International, Ltd.
Spicy Caribbean Pork Medallions
Makes 2 servings
|6||ounces pork tenderloin|
|1||teaspoon Caribbean jerk seasoning|
|Olive oil cooking spray|
|1/3||cup pineapple juice|
|1||teaspoon brown mustard|
- 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.
|Serving Size:||1/2 of total recipe|
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||23 %|
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