Blackberry-Glazed Pork Medallions

Blackberry-Glazed Pork Medallions

By the Editors of Publications, International, Ltd.
Makes 4 servings
1/3 cup no-sugar-added seedless blackberry spread
1-1/2 Tablespoons red wine vinegar
1 Tablespoon sugar
1/4 teaspoon red pepper flakes
1-1/2 teaspoons vegetable oil
1 pound pork tenderloin, cut into /4-inch-thick slices
1/4 teaspoon salt, divided
1/4 teaspoon dried thyme leaves, divided

Whisk blackberry spread, vinegar, sugar and red pepper flakes in small bowl until blended; set aside.
Heat large nonstick skillet over medium-high heat until hot.
Add oil; tilt skillet to coat bottom.
Add half of pork slices; sprinkle with half of salt and half of thyme; cook 2 minutes.
Turn pork over; cook 1 minute more.
Remove from skillet; set aside.
Repeat with remaining pork, salt and thyme.
Add blackberry mixture to skillet; bring to a boil over high heat.
Add reserved pork slices, discarding any accumulated juices.
Cook about 4 minutes, turning constantly, until pork is glazed.

Posted by Sass

Nutritional Information:

Serving Size: 1/4 of total recipe
Fiber 1 g
Carbohydrate 10 g
Cholesterol 66 mg
Saturated Fat 2 g
Total Fat 5 g
Calories from Fat 26 %
Calories 186
Protein 23 g
Sodium 219 mg
Dietary Exchange: Meat 3
Fruit 1/2


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