Cook: 18 mins
- 1 pork tenderloin (about 1 1/4 lb.)
- 1/4 cup all-purpose flour
- Salt and pepper
- 2 Tbsp. unsalted butter
- 2 Tbsp. vegetable oil
- 3/4 cup low-sodium chicken broth
- 3/4 cup apple cider
2.) In a large skillet over medium-high heat, warm butter and oil until butter melts. Cook medallions, in batches if necessary, until lightly browned, about 4 minutes per side. Remove to a platter and cover loosely with foil to keep warm.
3.) Pour off any fa remaining in skillet. Return skillet to heat and pour in broth and cider. Increase heat to high and bring to a boil. Boil rapidly stirring with a wooden spoon to pick up browned bits on bottom of skillet, until liquid is reduced by half, about 5 minutes.
4.) Return medallions to skillet, reduce heat to medium and cook, turning, until sauce is syrupy and medallions are cooked through, about 5 minutes.
Per serving: 338 Cal., 18g Fat (6g Sat.), 107mg Chol., 0g Fiber, 31g Pro., 12g Carb., 467mg Sod.
Recipe via All You Magazine