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Pork With Balsamic Vinegar

Diet.Chef's picture
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt free lemon herb seasoning 1 Teaspoon
  Pork tenderloin medallions 1 Pound
  Vegetable cooking spray 1
  Vegetable oil 1 Teaspoon
  Fresh arugula 1⁄2 Pound
  Reduced calorie margarine 1 Teaspoon
  Balsamic vinegar 3 Tablespoon
  Canned no salt added chicken broth 2 Tablespoon, undiluted
  Minced fresh chives 1 Tablespoon, minced

Combine flour and lemon-herb seasoning in a small bowl; stir well.
Dredge pork in flour mixture.
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add medallions, and cook 4 to 5 minutes on each side or until browned.
Remove from skillet, and keep warm.
Wipe drippings from skillet with a paper towel.
Remove stems from arugula.
Coat skillet with cooking spray; add margarine.
Place over medium heat until margarine melts.
Add arugula, and cook 40 seconds or until wilted, stirring constantly.
Arrange arugula on a serving platter.
Place pork on arugula.
Combine vinegar and broth in a small saucepan; cook over medium heat until thoroughly heated.
Spoon over pork; sprinkle with chives.

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