Creamy Balsamic Pork
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Prep Time
5 MINS
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Cook Time
25 MINS
- KCals 287
- Carbs 8.6G
Ingredients
- 1 570g pork tenderloin sliced into 12 medallions
- 1 red onion peeled and finely sliced
- 2 cloves of garlic peeled and crushed
- 150 ml apple juice
- 1 chicken stock cube made up with 200ml of boiling water
- 2 tbsp balsamic vinegar
- 2 tsp wholegrain mustard
- 90 g reduced-fat cream cheese
- salt and freshly ground black pepper
- low-calorie cooking spray
Instructions
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Season the pork medallions with a little salt and black pepper.
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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.
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Add the onions to the pan, and sauté for 5 minutes, until softened. Add the garlic and cook for a further minute.
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Pour in the apple juice, stock and balsamic vinegar, and bring to the boil.
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Stir in the cream cheese and mustard until blended.
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Return the pork to the pan and reduce the heat to a simmer.
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Cook uncovered for 15 minutes, turning the pork medallions over halfway through.
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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!