Pork With Balsamic Vinegar
|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.