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Pork With Balsamic Vinegar

Diet.Chef's picture
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
Italian
Method: 
Browned
Ingredient: 
Pork

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 874 Calories from Fat 278

% Daily Value*

Total Fat 31 g48.1%

Saturated Fat 5.6 g28.2%

Trans Fat 0 g

Cholesterol 247.4 mg82.5%

Sodium 2861.4 mg119.2%

Total Carbohydrates 49 g16.4%

Dietary Fiber 9 g35.9%

Sugars 11.7 g

Protein 89 g177.6%

Vitamin A 124.3% Vitamin C 71.2%

Calcium 39.6% Iron 29.6%

*Based on a 2000 Calorie diet

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Pork With Balsamic Vinegar Recipe