Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Roasted Pork Tenderloin Medallions with Dried Cranberry Sauce
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- #46861
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
Pork
1 teaspoon dried sage
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound pork tenderloin, trimmed
non-stick cooking spray
Sauce
1 cup fat-free, less-sodium chicken broth
1 cup dried cranberries
1/2 cup cranberry juice cocktail
1 tablespoon grape jelly
directions
Preheat oven to 400 degrees F.
To prepare pork, combine first 4 ingredients; rub evenly over pork. Heat a large ovenproof nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes on each side or until browned. Place pan in oven; cook pork at 400 for 12 minutes or until a meat thermometer registers 160 (slightly pink). Place pork on a cutting board; keep warm.
To prepare sauce, add the chicken broth, dried cranberries, and juice to pan; bring to a boil, scraping pan to loosen browned bits. Stir in jelly; cook 8 minutes or until mixture is slightly thick, stirring occasionally. Cut the pork into (1/2-inch) slices. Serve with sauce.
added by
FAKelco
nutrition data
Nutritional data has not been calculated yet.
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