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Sunday, November 14 2010
1/2 cupfresh cranberries or 1/4 cup canned whole cranberry sauce
1/4 cupapple juice
2 tablespoonssnipped dried figs
1 tablespoonpacked brown sugar or granulated sugar
1/2 teaspoonsnipped fresh rosemary or 1/4 tsp. dried rosemary, crushed
  Salt
  Freshly ground black pepper
6 ouncespork tenderloin
2 teaspoonscanola oil
  Hot cooked long grain and wild rice (optional)

1. For chutney, stir together the cranberries or cranberry sauce, juice, figs, sugar, rosemary, and salt, and freshly ground black pepper to taste in a small heavy saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 8 minutes or until chutney is of desired consistency, stirring occasionally. Set aside.

2. Meanwhile, trim fat from meat. Cut meat crosswise into six 1-ounce pieces about 1 inch thick. Press with palm of hand to an even thickness. Cook the pork in hot oil in a large nonstick skillet over medium-high heat for 2 to 3 minutes or until pork is slightly pink in center, turning once.

3. To serve, divide the pork medaillons between 2 dinner plates. Serve with long grain and wild rice, if desired. Spoon some of the warm chutney over pork. Pass remaining chutney. Makes 2 servings.

Nutrition Facts Per Serving:

  • Servings: 2 servings
  • Calories227
  • Total Fat (g)7
  • Saturated Fat (g)1
  • Monounsaturated Fat (g)4
  • Cholesterol (mg)55
  • Sodium (mg)185
  • Carbohydrate (g)23
  • Total Sugar (g)18
  • Fiber (g)3
  • Protein (g)18
  • Vitamin A (DV%)0
  • Vitamin C (DV%)8
  • Calcium (DV%)3
  • Iron (DV%)9
  • Diabetic Exchanges

  • Fruit (d.e.)1.5
  • Very Lean Meat (d.e.)2.5
  • Fat (d.e.)1
 
Posted by: Send a Meal AT 09:20 am   |  Permalink   |  0 Comments  |  Email
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