BALSAMIC-GLAZED PORK TENDERLOIN MEDALLIONS

Serves 4.

Note: Serve this pork with your favorite couscous, cooked with chicken broth and sprinkled with parsley. Adapted from Cooking Light magazine.

• 1 to 1 1/4 lb. pork tenderloin, trimmed

• 1 tbsp. flour

• 2 tbsp. brown sugar, divided

• 1/2 tsp. salt

• 1/2 tsp. ground cumin

• 1/4 tsp. ground cardamom, optional

• 1/8 tsp. ground red pepper or to taste

• 1/4 c. dark raisins

• 1/4 c. orange juice

• 3 tbsp. balsamic vinegar

• 2 tbsp. capers

• 1 tbsp. olive oil

Directions

Cut the pork crosswise into 16 pieces about ½-inch thick.

In a small bowl, combine the flour, 1 tablespoon brown sugar, the salt, cumin, cardamom and red pepper. Rub the mixture evenly over the pork pieces.

In a separate bowl, combine the remaining 1 tablespoon brown sugar, the raisins, orange juice, vinegar and capers, stirring until the sugar dissolves.

In a large nonstick skillet, heat the olive oil over medium-high heat. Add the pork pieces; cook 2 minutes. Turn the pieces over and cook 1 minute more. Add the vinegar mixture; cook 1 minute or until the sauce thickens and the pork is done.

Serve medallions on a bed of cooked rice or couscous.

Nutrition information per serving:

Calories248Fat9 gSodium477 mg

Carbs17 gSat. fat2 gCalcium22 mg

Protein25 gChol75 mgDietary fiber1 g