Pork Medaillons in Cherry Sauce

Prep: 8 minutes; Cook: 14 minutes. If you don't care to use wine, add 2 more tablespoons of chicken broth.

Yield: 2 servings (serving size: 2 slices pork and about 2 1/2 tablespoons sauce)

Ingredients

• 1/2  pound  pork tenderloin, trimmed and cut crosswise into 4 slices
• 1/4  cup  fat-free, less-sodium chicken broth
• 2  tablespoons  ruby port
• 2  tablespoons  cherry preserves
• 1/2  teaspoon  cornstarch
• 1/4  teaspoon  salt
• 1/4  teaspoon  coarsely ground black pepper
• 1/8  teaspoon  ground cloves
• 2  teaspoons  seasoned breadcrumbs
• 1  teaspoon  olive oil
• Cooking spray
• 1  teaspoon  chopped fresh parsley

Preparation

Pound pork medaillons to 1/2-inch thickness, using the palm of your hand.

Combine chicken broth and next 6 ingredients in a medium bowl; whisk until smooth.

Dredge pork in breadcrumbs. Heat oil in a nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 1 1/2 minutes on each side or until golden brown. Add broth mixture; cover, reduce heat, and simmer 8 minutes or until pork is done. Transfer pork to serving plates. Spoon cherry sauce over pork, and sprinkle evenly with parsley.

Nutritional Information

Calories:

220 (25% from fat)

Fat:

6.2g (sat 1.7g,mono 3.5g,poly 0.6g)

Protein:

24.8g

Carbohydrate:

15.9g

Fiber:

0.5g

Cholesterol:

74mg

Iron:

1.8mg

Sodium:

504mg

Calcium:

16mg