| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Meats, Vegetables | Buffet, Fruit, Meats, Quick, Xport | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Chopped onion |
| 1/2 | ts | Vegetable oil |
| 1/2 | c | Red plum jam |
| 1 | tb | Red wine vinegar |
| 1 | ts | Low-sodium soy sauce OR tamari soy sauce |
| 1/4 | ts | Ground ginger |
| 2 | sm | Plums; cut into 8-wedges |
| 1 | lb | Pork tenderloin; trimmed and cut crosswise into 8-pieces |
| Cayenne pepper |
INSTRUCTIONS
1. Spray 8-inch nonstick skillet with nonstick vegetable cooking spray. Add onion and oil. Cook over medium heat for 4 to 7 minutes, or until onion is tender, stirring occasionally. Reduce heat to low. Stir in jam, vinegar, soy sauce and ginger. Cook for 1 to 2 minutes, or until jam is melted, stirring occasionally. Stir in plums. Set sauce aside. 2. Pound pork pieces lightly to 1-inch thickness. Sprinkle both sides of each piece lightly with cayenne. Spray 10-inch nonstick skillet with nonstick vegetable cooking spray. Heat skillet over medium-high heat. Add pork. Cook for 6 to 8 minutes, or just until meat is no longer pink, turning over once. Serve topped with plum sauce. PER SERVING 2-medalions (156g): 272 cals, 5g fat (16.5% cff) Recipe from Healthy Choice, www.healthychoice.com RECIPE BOX (C) ConAgra Inc. Notes: Fresh plums make a prepared plum jam/jelly chunky. One tenderloin will serve 4 to 8 diners. >from Pat Hanneman (Kitpath) Mar98 Recipe by: Healthy Choice: Meats Mar98 Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 06, 1998
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