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Medallions of Pork Tenderloin with Cherry Meat Sauce

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Recipe

 

Yield

20 servings

Prep

15 min

Cook

40 min

Ready

1 hrs
Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
8 pounds pork tenderloin
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1 teaspoon salt
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1 teaspoon black pepper
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¼ cup peanut oil
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2 cups currant jelly
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1 cup raspberry vinegar
¾ cup orange juice
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1 teaspoon tarragon leaves
dried
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4 cups Bing cherries
*

Ingredients

Amount Measure Ingredient Features
3.6 kg pork tenderloin
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5 ml salt
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5 ml black pepper
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59 ml peanut oil
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473 ml currant jelly
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237 ml raspberry vinegar
177 ml orange juice
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5 ml tarragon leaves
dried
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946 ml Bing cherries
*

Directions

Season medallions with salt and pepper heat oil in a large covered skillet, over a medium flame add medallions and brown well on both sides, drain fat from pan Combine currant jelly, vinegar, orange juice, and tarragon pour over medallions, cover, and simmer 20 minutes. Remove chops to serving plates and add cherries.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 206g (7.3 oz)
Amount per Serving
Calories 24832% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 118mg 39%
Sodium 209mg 9%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 76g
Vitamin A 0% Vitamin C 8%
Calcium 1% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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