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Curried Pork Medaillons

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  Reduced calorie margarine 2 Teaspoon
  Firm bananas 2 Medium, peeled and cut into 1/2-inch-thick slices
  Ground cinnamon 1⁄2 Teaspoon
  Pork tenderloins 1 1⁄2 Pound
  Vegetable cooking spray 1
  Unsweetened orange juice 1 1⁄4 Cup (20 tbs) (Divided)
  Thinly sliced green onions 3⁄4 Cup (12 tbs)
  Sweet red pepper 1 Medium, cut into thin strips
  Cornstarch 1 1⁄2 Teaspoon
  Raisins 6 Cup (96 tbs) (1/2 Cup Plus 2 Tablespoon)
  Curry powder 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon

Melt margarine in a large nonstick skillet over medium-high heat.
Add banana and cinnamon; saute 5 minutes or until golden, tossing gently.
Transfer to a bowl, and keep warm.
Partially freeze tenderloins; trim fat from tenderloins.
Cut tenderloins diagonally across grain into 1/4-inch-thick slices.
Coat skillet with cooking spray.
Place over medium-high heat until hot.
Add half of pork, and cook 3 minutes on each side or until pork is lightly browned.
Remove pork from skillet.
Drain; set aside, and keep warm.
Repeat procedure with remaining pork slices.
Wipe drippings from skillet with a paper towel.
Combine 2 tablespoons orange juice, green onions, and red pepper in skillet; stir well.
Cook over medium-high heat, stirring constantly, 2 minutes or until vegetables are tender.
Combine cornstarch and remaining 1 cup plus 2 tablespoons orange juice, stirring until smooth.
Add cornstarch mixture to vegetable mixture in skillet; stir well.
Add raisins, curry powder, and cumin.
Bring to a boil; reduce heat, and simmer, stirring constantly, 1 minute.
Return pork to skillet, and simmer an additional 3 to 4 minutes or until pork is tender, stirring frequently.

Recipe Summary

Main Dish

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Curried Pork Medaillons Recipe