January 15, 2012: Asian Sauced Pork Tenderloin Medallions Recipe

Here’s another recipe I devised based loosely on one I found in the current issue of Cooking Light magazine. My recipe makes it just a bit more diet-friendly and the best part? My husband absolutely loved this dish! He said it tasted as if I’d fried up sausage in the pan and then added the pork, which made him believe there were plenty of fat calories when it reality, it is quite healthy and low cal.

Asian Sauced Pork Tenderloin served with Whole Wheat Linguine with Vegetables and Slow Cooker Sesame Green Beans

Asian Sauced Pork Tenderloin Medallions

1 t. minced ginger

1 t. honey

1 T. soy sauce

1 t. rice wine vinegar

½ t. Asian red chili sauce

3/4 lb. pork tenderloin, sliced horizontally into 3 thick pieces

1 t. olive oil

Combine marinade ingredients in a glass dish and add pork loin pieces. Marinate, refrigerated, a minimum of two hours.

Heat a heavy skillet to medium high. Add olive oil. Remove pork tenderloin from marinade and carefully add to hot skillet, being careful not to splatter yourself with the hot oil. Reduce heat to medium. Cook medallions for about 3 – 5 minutes each side (depending on thickness) until cooked through. Add remaining marinade and about 1/3 cup of water to deglaze the hot pan and make a sauce. To serve, place one medallion on each plate and spoon about a tablespoon of sauce over each.

3 servings, 312 calories each