Ingredients
1/2 cup apple juice
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon brown sugar
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon dried rubbed sage
1/8 teaspoon coarsely ground black pepper
1 (1-pound) pork tenderloin, trimmed
1 tablespoon all-purpose flour
4 teaspoons olive oil, divided
Cooking spray
1/2 cup finely chopped onion
1 cup thinly sliced peeled Rome apple
3/4 cup fresh cranberries
Fresh sage sprigs (optional)
Preparation
Combine first 7 ingredients in a small bowl, stirring well with a whisk. Cut pork crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten each piece to 3/4-inch thickness using a meat mallet or rolling pin. Dredge each pork piece in flour. Heat 3 teaspoons olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 2 1/2 minutes on each side or until browned. Remove pork from pan. Add 1 teaspoon oil to pan. Add onion; cover, reduce heat, and cook 5 minutes or until golden brown, stirring frequently. Return pork to pan; add juice mixture, apple, and cranberries. Bring to a simmer; cover and cook 3 minutes or until cranberries pop and pork is done, stirring occasionally. Garnish with fresh sage sprigs, if desired.
(serving size: 2 pork medallions and 1/3 cup fruit mixture) NUTRITION PER SERVING CALORIES 262(30% from fat); FAT 8.7g (sat 2g,mono 5.1g,poly 0.9g); PROTEIN 24.8g; CHOLESTEROL 74mg; CALCIUM 20mg; SODIUM 409mg; FIBER 2.2g; IRON 1.8mg; CARBOHYDRATE 20.9g
