Pork Tenderloin Medallions with Strawberry Sauce
Pork tenderloin paired with strawberries is a heavenly match, made even more special with a tangy feta garnish. Serve with roasted spring vegetables. —Katherine Wollgast, Florissant, Missouri
Ingredients
- 1-1/2 cups reduced-sodium beef broth
- 2 cups chopped fresh strawberries, divided
- 1/2 cup white wine vinegar
- 1/4 cup packed brown sugar
- 1/4 cup reduced-sodium soy sauce
- 3 garlic cloves, minced
- 2 pounds pork tenderloin, cut into 1/2-inch slices
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons canola oil
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped green onions
Directions
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1In a large saucepan, combine broth, 1 cup strawberries, vinegar, brown sugar, soy sauce and garlic; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until slightly thickened. Strain mixture and set aside liquid, discarding solids.
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2Sprinkle pork with garlic powder, salt and pepper. In a large skillet, heat oil over medium heat. Brown pork in batches on both sides. Remove and keep warm.
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3Add broth mixture to the pan; bring to a boil. Combine cornstarch and water until smooth and gradually stir into skillet.
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4Return pork to the pan. Bring to a boil. Reduce heat; cook and stir until sauce is thickened and pork is tender, about 2 minutes. Top servings with cheese, onions and remaining 1 cup strawberries.
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