Made this tonight from a Williams Sonoma Mayo Clinic Cookbook and it was good enough that I decided to post it here. Pork tenderloin is really low in calories and we really liked this method for cooking it - it was a nice pink throughout and very tasty. And, only 235 calories per serving!
Pork Medallions with Five-Spice Powder
Marinade:
2 T low-sodium soy sauce
1 T green onion, minced (including tender green top)
3 cloves garlic, minced
1 T olive oil
3/4 t five-spice powder
Remaining ingredients:
1 T olive oil
1/2 cup water, plus 1-3 T as needed
1/4 cup dry white wine
1/3 cup chopped yellow onion
1/2 head green cabbage, thinly sliced (about 4 cups/12 oz)
1 T chopped fresh Italian parsley
Combine marinade ingredients, whisk to blend (I used my mini food processor). Coat a 1 pound trimmed tenderloin with marinade in a resealable plastic bag. Marinate in the refrigerator for at least 2 hours or overnight.
Preheat oven to 400 degrees.
Remove pork from the marinade and pat dry. Discard the marinade. In a large, oven proof frying pan, heat the olive oil over medium-high heat. Add the pork and cook, turning as needed, until lightly browned on all sides, about 5 minutes. Add 1/2 cup water to the pan.
Transfer the hot pan to the oven and roast until the pork is slightly pink inside and an instant-read thermometer inserted into the center reads 160 degrees F. Transfer the pork to a cutting board, cover with a kitchen towel, and rest for 10 minutes.
Meanwhile place the pan over medium-high heat Add the wine and deglaze the pan, using a wooden spoon to scrape up any browned bits. Add the onion and cook for about 1 minute. Add the cabbage and 1 T of the remaining water. Stir well, reduce heat to medium, cover, and simmer until cabbage is wilted, about 4 minutes. Add additional water if needed.
Slice pork into 8 medallions. Divide medallions and wilted cabbage among individual plates and serve immediately. (It never says what to do with the parsley... so I used it for garnish.)
I served this with "asian" green beans. Very satisfying meal.
Pork Medallions with Five-Spice Powder
Marinade:
2 T low-sodium soy sauce
1 T green onion, minced (including tender green top)
3 cloves garlic, minced
1 T olive oil
3/4 t five-spice powder
Remaining ingredients:
1 T olive oil
1/2 cup water, plus 1-3 T as needed
1/4 cup dry white wine
1/3 cup chopped yellow onion
1/2 head green cabbage, thinly sliced (about 4 cups/12 oz)
1 T chopped fresh Italian parsley
Combine marinade ingredients, whisk to blend (I used my mini food processor). Coat a 1 pound trimmed tenderloin with marinade in a resealable plastic bag. Marinate in the refrigerator for at least 2 hours or overnight.
Preheat oven to 400 degrees.
Remove pork from the marinade and pat dry. Discard the marinade. In a large, oven proof frying pan, heat the olive oil over medium-high heat. Add the pork and cook, turning as needed, until lightly browned on all sides, about 5 minutes. Add 1/2 cup water to the pan.
Transfer the hot pan to the oven and roast until the pork is slightly pink inside and an instant-read thermometer inserted into the center reads 160 degrees F. Transfer the pork to a cutting board, cover with a kitchen towel, and rest for 10 minutes.
Meanwhile place the pan over medium-high heat Add the wine and deglaze the pan, using a wooden spoon to scrape up any browned bits. Add the onion and cook for about 1 minute. Add the cabbage and 1 T of the remaining water. Stir well, reduce heat to medium, cover, and simmer until cabbage is wilted, about 4 minutes. Add additional water if needed.
Slice pork into 8 medallions. Divide medallions and wilted cabbage among individual plates and serve immediately. (It never says what to do with the parsley... so I used it for garnish.)
I served this with "asian" green beans. Very satisfying meal.