California Glazed Pork Medallions
Recipe courtesy of California Raisin Marketing Board.
1/3 cup cherry preserves
2 tablespoons chopped fresh cilantro - divided use
2 teaspoons ancho (pasilla) chile powder
1 teaspoon granulated sugar
1/8 teaspoon ground cinnamon
2 tablespoons balsamic vinegar
2 teaspoons fresh lemon juice
1 teaspoon cornstarch
1 pound pork tenderloin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 teaspoons canola oil
1/3 cup sliced almonds
1/2 cup white wine* or white grape juice
1/2 cup California raisins
- In a jar or container with a tight-fitting lid, combine cherry preserves, 1 tablespoon cilantro, ancho chile powder, sugar, cinnamon, vinegar, lemon juice and cornstarch. Set aside.
- Slice pork tenderloin crosswise into 1-inch thick slices. Place slices in heavy-duty reclosable plastic bag and pound with meat mallet or small pan until about 3/4-inch thick. Sprinkle with salt and pepper.
- Heat oil over medium heat in large non-stick skillet. Add almonds and cook for 2 to 3 minutes or until lightly browned. Remove with a slotted spoon and set aside to cool.
- Leave remaining oil in pan and add pork medallions; cook for 2 minutes over medium heat, turning once. Pour in 1/4 cup wine and continue cooking for 6 minutes more, turning once, until pork is done.
- Shake jar with cherry mixture and add to skillet. Stir in raisins and cook over medium heat until sauce thickens, about 1 minute Add remaining wine and quickly glaze pork with sauce.
- Arrange immediately on serving platter; sprinkle with toasted almonds and remaining cilantro. Serve at once.
Makes 4 servings.
*Riesling is preferred white wine.
Nutritional Information Per Serving (1/4 of recipe): Calories: 410; Total Fat: 15g; Saturated Fat: 3g; Cholesterol: 75mg; Total Carbs: 40g; Fiber: 2g; Protein: 26g; Sodium: 300mg.
Recipe and photograph courtesy of California Raisin Marketing Board.