I have a pork tenderloin that was thawed in the fridge. I was undecided on
how to cook it but decided to use a recipe I got in one of my cooking
classes at Dierbergs. I've not made this before so I can't vouch for it
but it tasted good in the class.
Herb Ginger Pork Medallions
ginger ale gives the sauce a hint of sweetness
1 pork tenderloin (about 1 pound)
2 teaspoons thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
1 tablespoon butter or margarine
1 can (12 ounces) regular ginger ale
(divided)
1 tablespoon cornstarch
Trim fat from tenderloin, if needed. In small bowl, combine thyme, salt,
pepper, ginger, and garlic powder. Rub spice mixture onto pork. Cut into 1-
inch thick slices; flatten slightly with heel of hand. In large skillet,
heat butter over medium -high heat. Add tenderloin slices; cook turning
occasionally until meat is no longer pink, about 8 to 10 minutes. Remove
meat to platter; cover and keep warm. In small bowl dissolve cornstarch in
1/4 cup of the ginger ale. Add remaining ginger ale to skillet, stirring to
loosen brown bits from bottom of pan. Add cornstarch mixture; cook stirring
constantly until sauce is thickened, about 2 minutes. Pour sauce in gravy
boat and serve with pork.
Makes 4 servings
NUTRITION INFORMATION
Per Serving:
Calories: 206
Cholesterol: 82 mg
Fat: 7 g
Sodium: 355 mg
Carbohydrates: 11 g
Michael
--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."
--Calvin Trillin