Here’s another recipe I devised based loosely on one I foundin the current issue of Cooking Light magazine. My recipe makes it just a bitmore diet-friendly and the best part? My husband absolutely loved this dish! Hesaid it tasted as if I’d fried up sausage in the pan and then added the pork,which made him believe there were plenty of fat calories when it reality, it isquite healthy and low cal.
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| Asian Sauced Pork Tenderloin served with Whole Wheat Linguine with Vegetables and Slow Cooker Sesame Green Beans |
Asian Sauced PorkTenderloin Medallions
1 t. minced ginger1 t. honey1 T. soy sauce1 t. rice wine vinegar½ t. Asian red chili sauce3/4 lb. pork tenderloin, sliced horizontally into 3 thickpieces1 t. olive oil
Combine marinade ingredients in a glass dish and add porkloin pieces. Marinate, refrigerated, a minimum of two hours.
Heat a heavy skillet to medium high. Add olive oil. Removepork tenderloin from marinade and carefully add to hot skillet, being carefulnot to splatter yourself with the hot oil. Reduce heat to medium. Cookmedallions for about 3 – 5 minutes each side (depending on thickness) untilcooked through. Add remaining marinade and about 1/3 cup of water to deglaze the hot pan and make asauce. To serve, place one medallion on each plate and spoon about a tablespoonof sauce over each.
3 servings, 312 calories each
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