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Pork With Balsamic Vinegar Recipe

  • 4servings

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Source: www.yumyum.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, C
MineralsZinc, Copper, Natrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4c All-Purpose Flour

  2. 1 ts Lemon-Herb Seasoning

  3. Salt Free

  4. 1 lb Pork Tenderloin Medaillons

  5. Vegetable Cooking Spray

  6. 1 ts Vegetable Oil

  7. 1/2lb Fresh Arugula

  8. 1 ts Margarine, Reduced Calorie

  9. 3 tb Balsamic Vinegar

  10. 2 tb Chicken Broth, No Salt

  11. 1 tb Fresh Chives, Minced

Instructions Jump to Ingredients ↑

  1. + Combine flour and lemon-herb seasoning in a small bowl; stir well.

  2. Dredge pork in flour mixture.

  3. Coat a large nonstick skillet with cooking spray; add oil.

  4. Place over medium-high heat until hot.

  5. Add medaillons, and cook 4 to 5 minutes on each side or until browned.

  6. Remove from skillet, and keep warm.

  7. Wipe drippings from skillet with a paper towel.

  8. Remove stems from arugual.

  9. Coat skilled with cooking spray; add margarine.

  10. Place over medium heat until margarine melts.

  11. Add arugula, and cook 40 seconds or until wilted, stirring constantly.

  12. Arrange arugula on a serving platter.

  13. Place pork on arugula.

  14. Combine vinegar and broth in a small saucepan; cook over medium heat until thoroughly heated.

  15. Spoon over pork; sprinkle with chives.

  16. Serve immediately.

  17. Yield: 4 servings (204 calories per serving.

  18. ) This recipe is from Cooking Light 1993.

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