Recipe - Plum Sauced Pork Medallions (H-Ch)

One fourth cup Chopped onion
One half teaspoon Vegetable oil
One half cup Red plum jam
1 tablespoon Red wine vinegar
1 teaspoon Lowsodium soy sauce OR
tamari soy sauce
One fourth teaspoon Ground ginger
2 small Plums; cut into 8wedges
1 pound Pork tenderloin; trimmed and
cut crosswise into 8pieces
Cayenne pepper

1. Spray 8inch nonstick skillet with nonstick vegetable cooking spray. Add
onion and oil. Cook over medium heat for 4 to 7 minutes, or until onion is
tender, stirring occasionally.

Reduce heat to low. Stir in jam, vinegar, soy sauce and ginger. Cook for 1
to 2 minutes, or until jam is melted, stirring occasionally. Stir in plums.
Set sauce aside.

2. Pound pork pieces lightly to 1inch thickness. Sprinkle both sides of
each piece lightly with cayenne. Spray 10inch nonstick skillet with
nonstick vegetable cooking spray.

Heat skillet over mediumhigh heat. Add pork. Cook for 6 to 8 minutes, or
just until meat is no longer pink, turning over once. Serve topped with
plum sauce.

PER SERVING 2medalions (156g): 272 cals, 5g fat (16.5% cff)

Recipe from Healthy Choice, www.healthychoice.com RECIPE BOX (C) ConAgra
Inc.

Notes: Fresh plums make a prepared plum jam/jelly chunky. One tenderloin
will serve 4 to 8 diners.

from Pat Hanneman (Kitpath) Mar98

Recipe by: Healthy Choice: Meats Mar98

Posted to EATLF Digest by KitPATh phannema@wizard.ucr.edu on Mar 06,
1998