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CATEGORY CUISINE TAG YIELD
Fruits, Meats, Vegetables Buffet, Fruit, Meats, Quick, Xport 4 Servings

INGREDIENTS

1/4 c Chopped onion
1/2 t Vegetable oil
1/2 c Red plum jam
1 T Red wine vinegar
1 t Low-sodium soy sauce OR
tamari soy sauce
1/4 t Ground ginger
2 Plums, cut into 8-wedges
1 lb Pork tenderloin, trimmed and
cut crosswise into
8-pieces
Cayenne pepper

INSTRUCTIONS

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

A Message from our Provider:

“Jesus: Because with God only perfection will do”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 239
Calories From Fat: 88
Total Fat: 9.8g
Cholesterol: 106.6mg
Sodium: 117.5mg
Potassium: 523.4mg
Carbohydrates: 1.1g
Fiber: <1g
Sugar: <1g
Protein: 34g


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