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Pork in Apple-Brandy Glaze
Number of Servings: 4
Serving Size: 1 medallion of pork
These individual pork tenderloin medallions, with just 4 grams of fat per serving, are glazed with a rich apple-brandy sauce that beautifully enhances the mild flavor of the pork.
|apple jelly||2 Tbsp|
|ground white pepper||0.16 tsp|
|brandy or cognac||2 Tbsp|
|chopped fresh parsley||1 Tbsp|
Make medallions by cutting the pork tenderloin across the grain into 4 pieces (about 4 ounces each). Pound the pieces between sheets of wax paper to thickness of 1/2 inch. If the tenderloin is in 2 smaller pieces, cut into 8 pieces (2 ounces each).2:
Brush each medallion with apple jelly and sprinkle with salt and pepper.3:
Prepare a large nonstick skillet with nonstick pan spray, and heat over medium heat. Add the pork and cook 5 minutes per side, or until the meat is cooked through. Remove to a warm serving platter.4:
Add the brandy to the skillet, deglaze by stirring the browned bits from the bottom of the skillet into the brandy. Cook and stir 2 minutes. Drizzle the sauce over the pork; sprinkle with parsley.
|Calories from Fat 40|
|Total Fat 4g|
|Saturated Fat 1g|
|Dietary Fiber 0g|
|Vitamin A n/a|
|Vitamin C n/a|
|Folic Acid n/a|
|Dietary Exchange 1/2 Other carbohydrate4 Meat Very Lean|
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