Roasted Pork Tenderloin Medallions with Dried Cranberry Sauce

Total time: 42 minutes. A tablespoon of grape jelly helps thicken the
tangy-sweet sauce. Tenderloin is lean and juicy when properly prepared.
Use a meat
thermometer to avoid overcooking.

Pork:
1 teaspoon dried sage
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (1-pound) pork tenderloin, trimmed
Cooking spray

Sauce:
1 cup fat-free, less-sodium chicken broth
1 cup dried cranberries
1/2 cup cranberry juice cocktail (such as Ocean Spray)
1 tablespoon grape jelly

Preheat oven to 400 . To prepare pork, combine first 4 ingredients; rub
evenly over pork. Heat a large ovenproof nonstick skillet over
medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes on
each side or until browned. Place pan in oven; cook pork at 400 for 12
minutes or until a meat thermometer registers 160 (slightly pink). Place
pork on a cutting board; keep warm. To prepare sauce, add the chicken
broth, dried cranberries, and juice to pan;
bring to a boil, scraping pan to loosen browned bits. Stir in jelly; cook
8 minutes or until mixture is slightly thick, stirring occasionally. Cut
the pork into (1/2-inch) slices. Serve with sauce.

Yield: 4 servings (serving size: 3 ounces pork and 1/4 cup sauce)

calories 282(20% from fat); fat 6.3g (sat 2.2g,mono 2.8g,poly 0.7g);
protein 24g; cholesterol 75mg; calcium 21mg; sodium 596mg; fiber 2.1g;
iron 2.1mg; carbohydrate 33.6g Cooking Light



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