Pork Tenderloin Medallions With Chinese Ginger and Lemon Sauce

Categories: Cooking Light, Main Dish, Pork

Ingredients

• 1/2 teaspoon salt
• 1/2 teaspoon five-spice powder
• 1/2 teaspoon fresh ground black pepper
• 1 (1 lb) pork tenderloin, trimmed and cut crosswise into 1/2-inch thick slices
• 2 tablespoons chopped green onions
• 1 tablespoon minced peeled fresh ginger
• 2 garlic cloves, minced
• 1/4 cup dry sherry
• 1/4 cup fat free chicken broth
• 1 teaspoon grated lemon rind
• 3 tablespoons fresh lemon juice
• 1 tablespoon soy sauce (low sodium)
• 2 teaspoons brown sugar
• 2 tablespoons water
• 1 teaspoon cornstarch
• 1/4 cup chopped green onion

Directions

1. In a small bowl, combine the first 3 ingredients; rub mixture evenly over pork.

2. Heat a large nonstick skillet over med-high heat; coat skillet with cooking spray.

3. Add in pork; cook 1 1/2 minutes on each side or until lightly browned; remove pork from pan and set aside.

4. Lower heat to medium; add in 2 tablespoons green onions, ginger, and garlic; cook and stir constantly for 2 minutes or until fragrant.

5. In a small bowl, combine sherry and the next 5 ingredients; add sherry mixture to skillet; bring to a boil, scraping pan to loosen browned bits.

6. Add pork back to skillet; cook 3 minutes or until pork is done.

7. Remove pork from pan using a slotted spoon; keep liquid in skillet.

8. In a small bowl, combine water and cornstarch, stirring with a whisk; add mixture to skillet; bring to a boil.

9. Cook 30 seconds or until slightly thick.

10. Serve sauce over pork; sprinkle with green onions.

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