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Description
A quick and elegant dish for even a busy weekday. Serve with mashed potatoes and steamed broccoli.
Ingredients
US|METRIC
4 SERVINGS
- 1 whole pork tenderloin (about 1 1/4 pounds)
- black pepper (freshly, ground)
- 2 tsp. butter
- 1/2 cup onion (minced)
- 1/4 cup brandy
- 1/4 cup beef broth
- 1/4 cup dried cherries (OR cranberries)
- 2 Tbsp. dijon (style mustard)
- 1 tsp. soy sauce
- 1/4 cup cherry preserves
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Directions
- Cut tenderloin crosswise into 8 medallions, about 3/4-inch thick. Season both sides of medallions generously with black pepper and set aside.
- Melt butter in large heavy skillet over medium-high heat; sauté onion until soft, about 2-3 minutes. Add medallions, brown on one side, about 3-4 minutes. Meanwhile, in small bowl stir together brandy, broth, cherries, mustard and soy sauce. Turn medallions, add brandy mixture to skillet, bring to a boil, then lower heat to a simmer and cover. Cook undisturbed for 6 minutes. Uncover, stir in preserves and cook and stir until sauce is slightly thickened. Serve medallions with pan sauce.
NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories300Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol90mg30% |
| Sodium300mg13% |
| Potassium650mg19% |
| Protein29g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber2g8% |
| Sugars11g |
| Vitamin A4% |
| Vitamin C8% |
| Calcium4% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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