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
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