Pork Tenderloin Medallions With Chinese Ginger And Lemon Sauce - cooking recipe

Ingredients
    1/2 teaspoon salt
    1/2 teaspoon five-spice powder
    1/2 teaspoon fresh ground black pepper
    1 (1 lb) pork tenderloin, trimmed and cut crosswise into 1/2-inch thick slices
    2 tablespoons chopped green onions
    1 tablespoon minced peeled fresh ginger
    2 garlic cloves, minced
    1/4 cup dry sherry
    1/4 cup fat free chicken broth
    1 teaspoon grated lemon rind
    3 tablespoons fresh lemon juice
    1 tablespoon soy sauce (low sodium)
    2 teaspoons brown sugar
    2 tablespoons water
    1 teaspoon cornstarch
    1/4 cup chopped green onion
Preparation
    In a small bowl, combine the first 3 ingredients; rub mixture evenly over pork.
    Heat a large nonstick skillet over med-high heat; coat skillet with cooking spray.
    Add in pork; cook 1 1/2 minutes on each side or until lightly browned; remove pork from pan and set aside.
    Lower heat to medium; add in 2 tablespoons green onions, ginger, and garlic; cook and stir constantly for 2 minutes or until fragrant.
    In a small bowl, combine sherry and the next 5 ingredients; add sherry mixture to skillet; bring to a boil, scraping pan to loosen browned bits.
    Add pork back to skillet; cook 3 minutes or until pork is done.
    Remove pork from pan using a slotted spoon; keep liquid in skillet.
    In a small bowl, combine water and cornstarch, stirring with a whisk; add mixture to skillet; bring to a boil.
    Cook 30 seconds or until slightly thick.
    Serve sauce over pork; sprinkle with green onions.

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