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Enjoy the combination of fruit and mushrooms in this delightful pork Dinner.
Pork Medallions with Balsamic
Persons
4
Serving Size
8oz
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Ingredients
- 2 Lb Pork Tenderloin, cut into 1 1/2” pieces
- 1/4 Cup All-Purpose Flour
- 1 TSP Garlic Salt, or to taste
- 1/2 TSP Freshly Ground Pepper
- 3 TBS Valencia Orange Extra Virgin Olive Oil
- 2/3 Cup Cranberry Dark Balsamic Vinegar
- 1 Cup Chicken Broth
- 2 TSP Freshly Grated Lemon Zest
- 1/2 Cup Sliced Portobella Mushrooms (Optional)
- 1/2 Cup Dried Cranberries
Instructions
- Place flour, garlic salt and pepper in a plastic bag. Shake to mix, add the pork tenderloin and shake to coat. Shake off excess flour.
- Heat oil in a large skillet over medium-high heat. Cook Tenderloin in oil until golden brown on both sides, 2 to 3 minutes per side. Remove pork from the pan and add mushrooms to remaining oil, cook until tender while stirring frequently.
- Return pork to the pan and add Balsamic and Chicken Stock. Bring to a boil, then reduce to a simmer until the pork is no longer pink in the center (160° Internal Temp).
- Remove pork and add cranberries and lemon zest. Continue simmering until desired consistency.
Calories
516
21%
Fat
19 g
29%
Saturated
4.3 g
20%
Carbs
33 g
11%
Protein
49 g
Fiber
1.6 g
4%
Sodium
215 mg
9%
Trans fat
0.0 g
Cholesterol
149 mg
49%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Valencia Orange EVOO
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Gourmet Peppercorn Medley
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Cranberry Dark Balsamic
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