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Post by ellise on Jul 21, 2005 19:54:07 GMT 10
2 pounds pork tenderloin, sliced into 1 inch pieces Salt and pepper 1 Tbsp. olive oil 2 cloves garlic, minced 1 tsp. dried rosemary, crushed 2/3 cup dry red wine 1 cup chicken broth 1/2 cup orange juice 1 Tbsp. flour or cornstarch
Flatten each piece of pork with a meat mallet until they are about 1/2 inch thick. Sprinkle with salt and pepper. Heat oil in a skillet and brown pork on each side for several minutes and remove from heat. Add garlic, rosemary and red wine to pork dripping and cook for several minutes. Combine chicken broth with orange juice and cornstarch or flour and add to skillet. Heat until thickened and serve over pork medallions.
The Skinny: Use fat free chicken broth and reduced sugar orange juice.
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