Title: Plum Sauced Pork Medallions (H-Ch)
Categories: Buffet, Fruit, Meats, Quick, Xport
Yield: 4 Servings

1/4 c Chopped onion
1/2 ts Vegetable oil
1/2 c Red plum jam
1 tb Red wine vinegar
1 ts Low-sodium soy sauce OR
-tamari soy sauce
1/4 ts Ground ginger
2 sm Plums; cut into 8-wedges
1 lb Pork tenderloin; trimmed and
-cut crosswise into 8-pieces
Cayenne pepper

1. Spray 8-inch 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 1-inch thickness. Sprinkle both sides of
each piece lightly with cayenne. Spray 10-inch nonstick skillet with
nonstick vegetable cooking spray.

Heat skillet over medium-high 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 2-medalions (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 EAT-LF Digest by KitPATh on Mar 06,
1998