Spicy Caribbean Pork Medallions

Spicy Caribbean Pork Medallions
Yield
Makes 2 servings
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.
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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