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Categories:Viewed: 87 - Published at: 10 years ago
Ingredients
- 1 pound pork tenderloin, trimmed and cut into 1/2-inch medallions
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon olive oil
- 1/2 cup fat-free, less-sodium chicken broth
- 1 tablespoon chopped peeled fresh ginger
- 1 tablespoon Dijon mustard
- 1/3 cup peach jelly
Method
- Pound pork to 1/4-inch thickness. Sprinkle evenly with salt and pepper.
- Heat 1 teaspoon oil in a large nonstick skillet over high heat. Add pork, and cook 4 minutes on each side. Remove from pan. Repeat procedure with remaining oil and pork.
- Add broth to pan, scraping pan to loosen browned bits. Add ginger, mustard, and jelly; cook 4 minutes or until thick. Add pork to pan; cook 1 minute or until thoroughly heated.
