| 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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