Creamy Balsamic Pork
When you’re in need of a quick, simple dinner that’ll warm you right up, try our Creamy Balsamic Pork with a fluffy side of mashed potatoes. We’ve simmered lean pork medallions in a homemade tangy balsamic sauce until mouth-wateringly tender. Every spoonful tastes luxurious for a fraction of the calories you’d expect – and it’s all on the table in less than 30 minutes!
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NutritionPer Serving
- Calories287
- Carbs8.6g
- Protein35g
- Fat12g
- Saturates5g
- Sugars6.7g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
This comforting, Creamy Balsamic Pork is inspired by one of our favourite dishes from our local Italian takeaway. It’s oh-so-simple to make, cooking juicy pork fillet medallions in a bubbling balsamic sauce.
To keep the calories down without compromising on velvety texture, we’ve gently stirred in a helping of reduced-fat cream cheese. To boost the luxury without piling on the calories, you’ll add a sweet glug of apple juice and a punchy teaspoon of wholegrain mustard.
Our homemade sauce is too delicious to leave a single drop behind! We think this pork is best served with a fluffy dollop of Creamy Mashed Potatoes – they’ll leave you feeling full and satisfied, and soak up the flavours like a dream!
What diets is this Creamy Balsamic Pork suitable for?
Creamy Balsamic Pork can be enjoyed on gluten-free diets, as long as you make sure the chicken stock cubes are suitable (and swap for an alternative, if not).
Take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
Do you need any special ingredients to make Creamy Balsamic Pork?
You don’t need any fancy ingredients to make this super simple recipe.
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How many calories are in this Creamy Balsamic Pork?
There are 287 calories per portion in this Creamy Balsamic Pork, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
This Creamy Balsamic Pork is perfect if you’re following a calorie-controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Season the pork medallions with a little salt and black pepper.
Step 2
Spray a large frying pan with low-calorie cooking spray and place over a medium heat. When the pan is hot, add the pork medallions and seal each side for 1-2 minutes. Remove from the pan and place to one side.
Step 3
Add the onions to the pan, and sauté for 5 minutes, until softened. Add the garlic and cook for a further minute.
Step 4
Pour in the apple juice, stock and balsamic vinegar, and bring to the boil.
Step 5
Stir in the cream cheese and mustard until blended.
Step 6
Return the pork to the pan and reduce the heat to a simmer.
Step 7
Cook uncovered for 15 minutes, turning the pork medallions over halfway through.
Step 8
After 15 minutes the pork should be cooked through. Test the sauce. It should be the consistency of single cream. If it is too thin, cook for a little longer to reduce the sauce. If it is too thick, add a splash of water to thin it down. Taste and season with some salt and pepper if needed. Serve!
What could I serve with this Creamy Balsamic Pork?
Our Creamy Balsamic Pork makes for a gorgeous, slimming-friendly main dish with any of these sides:
How do you know when Creamy Balsamic Pork is cooked?
You’ll know Creamy Balsamic Pork is ready when the pork is thoroughly cooked through, and the sauce has reduced to the consistency of single cream. This will take around 15 minutes.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Creamy Balsamic Pork in the fridge?
Once you’ve served this Creamy Balsamic Pork recipe, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Creamy Balsamic Pork in the fridge for roughly 3 days or so.
Can I freeze Creamy Balsamic Pork?
Yes, you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label telling you what it is and the date you stashed it in the freezer!
How do I reheat Creamy Balsamic Pork?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost overnight in the fridge. Heat covered in the microwave for 3-5 minutes, then stir and cook for a further 5-7 minutes until piping hot.
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Creamy Balsamic Pork
When you’re in need of a quick, simple dinner that’ll warm you right up, try our Creamy Balsamic Pork with a fluffy side of mashed potatoes.
-
Prep Time
5 MINS
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Cook Time
25 MINS
- KCals 287
- Carbs 8.6G
Instructions
- Season the pork medallions with a little salt and black pepper.
- Spray a large frying pan with low-calorie cooking spray and place over a medium heat. When the pan is hot, add the pork medallions and seal each side for 1-2 minutes. Remove from the pan and place to one side.
- Add the onions to the pan, and sauté for 5 minutes, until softened. Add the garlic and cook for a further minute.
- Pour in the apple juice, stock and balsamic vinegar, and bring to the boil.
- Stir in the cream cheese and mustard until blended.
- Return the pork to the pan and reduce the heat to a simmer.
- Cook uncovered for 15 minutes, turning the pork medallions over halfway through.
- After 15 minutes the pork should be cooked through. Test the sauce. It should be the consistency of single cream. If it is too thin, cook for a little longer to reduce the sauce. If it is too thick, add a splash of water to thin it down. Taste and season with some salt and pepper if needed. Serve!
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Recipe notes
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6 comments
See what others have to say
SianSaturday 2nd March 2024
Have you ever tried using plant based cream cheese in any of your recipes? I’ve recently discovered a cows milk allergy so having to find alternatives to the normal cream cheese but not sure if it will work
HollyMonday 11th March 2024
Hi Sian, it should work fine as a substitute for cream cheese. Theres brands such as Violife, Oatly and Arlo. Hope that helps!
Valerie ScottFriday 1st March 2024
Can you use pork loin steaks for this recipe please
LisaMonday 4th March 2024
Hi Valerie
Yes, you could, but you might need to increase the cooking time, depending on the size and thickness of the steak.
Enjoy
HelenThursday 15th February 2024
Can I substitute pork for chicken in this recipe
LisaThursday 15th February 2024
Hi Helen, yes you can. Hope you enjoy it!
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