Dear Readers,
Pork Tenderloin is a great protein option because it is low in fat. If You are not a red meat eater and usually choose chicken and turkey this may be a great alternative for you. Remember the correct servings of protein is 3 oz. The portion size of plain pork tenderloin is 122 calories and 3g total fat. Remember you will have to still count any dressing you put on the meat. That is why I really focus on spices, herbs, and light reductions to keep the calorie count at a minimum. Enjoy!
Ingredients:
.75-1lb pork tenderloin
olive oil pam spray
ground pepper
sea salt
marsala wine
balsamic vinegar
1/4 cup golden raisins
1/4 cup water
1-Trim the pork tenderloin of any fat and silverskin. Cut it crosswise into 1-inch thick medallions.
2-Preheat the oven to 350 degrees. In a skillet add the olive oil pam spray and raise the heat to medium high. Sprinkle the medallions with salt and pepper on both sides. Place them into the skillet. Cook each side for 1-2 minutes so they get a golden crust. The inside should still be pink. Place the medallions on an oven safe dish and put into the oven and cook for 5 minutes. When finished the inside should be white. Set aside.
3-In a small bowl add the raisins and water. Side aside for 20 minutes until the raisins are plump.
3-In a skillet add the marsala wine and balsamic vinegar. Bring it to a simmer until it reduces in half (5 mins) and then stir in the raisins. Drizzle the reduction over the pork medallions.
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