Monday, September 8, 2008
Peachy Pork Medallions
This recipe came from the August 2008 issue of Parenting Magazine. I had some nectarines that needed to be eaten, so I used them instead of peaches and the recipe turned out just fine. In fact, it was quite a hit, especially with Will who rarely eats meat. Oh yeah, and instead of polenta, I just made Jiffy corn muffins. The nectarine sauce over the corn muffin was delicious!
Prep: 8 minutes
Cook: 12 to 16 minutes
Yield: 4 servings
Ingredients:
Cooking spray
1 lb. pork tenderloin, cut into 8 slices, flattened to 1/4 inch thick
1/4 tsp salt
1/4 tsp ground black pepper
8 slices (1/2 inch thick) precooked polenta (I made jiffy corn muffins in the oven)
2 tsp olive oil
2 2/3 cups sliced peaches (I used nectarines)
1/4 cup reduced-sodium, fat-free chicken broth
6 tbsp. seedless raspberry all-fruit spread
1 tbs. balsamic vinegar
1/4 tsp ground ginger
Directions:
1. Coat a large skillet with cooking spray and set on medium-high heat. Sprinkle pork with salt and pepper, and saute 2 minutes on each side, or until fully cooked. Remove from pan and cover with foil to keep warm.
2. Brush polenta slices with oil. Cook in skillet on medium-high heat, 3 to 4 minutes per side or until lightly browned. Remove and set aside. Reduce heat to medium and cook peach slices, stirring frequently, until barely tender.
3. Add broth to peaches and bring to a simmer, stirring regularly. Add preserves, vinegar, and ginger. Stir until preserves melt.
4. Serve pork, drizzled with sauce, with peaches and polenta.
(I forgot to take a picture of the finished product, but trust me, it is aesthetically pleasing) :)Labels: entree, healthy, meat
Posted by kristy ::
6:59 PM ::
0 comments
Post / Read Comments
---------------oOo---------------
