Yield: 4 servings
- 1/4 cup plus 2 tablespoons chicken broth
- 1/4 cup light (low-sugar) raspberry fruit spread
- 1 tablespoon white wine vinegar or balsamic vinegar
- 1 and 1/2 teaspoons Dijon mustard
- 1 pound pork tenderloin
- 1 teaspoon dried roesmary or thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon coarsel ground black pepper
- 1 tablespoon canola oil
- 3 tablespoons thinly sliced scallions
- Place all of the sauce ingredients in a bowl and stir to mix well. Set aside.
- Rinse the tenderloin with cool water, pat dry with paper towels, and cut crosswise into 8 equal pieces. Use the palm of your hand or a meat mallet to flatten each piece to 1/2-inch thickness. Combine rosemary or thyme, garlic powder sald and pepper, and sprinkle some of the mixture over toh sides of each pork medallion. Set aside.
- Place the oil in a large nonstick skillet and preheat over medium-high heat. Add the pork medallions and cook for a couple of minutes on each side or until nicely browned and no longer pink inside. Remove the medallions from the skillet and set aside to keep warm.
- Pour the sauce into the skillet and cook, stirring frequently, for a couple of minutes, or until sauce is reduced by almost half and is syrupy.
- To serve, place 2 pieces of pork on each of 4 serving plates. Drizzle each serving with some of the sauce and top with a sprinkling of scallions. Serve hot.
Nutritional Facts (per piece)--calories: 177, carbohydrates: 7g, cholesterol: 76mg, fat: 6.1g, saturated fat: 1.3g, fiber: 0.3g, protein: 24g, sodium: 302mg, calcium: 13mg
Yield: 4 servings
- 1/2 pounds large shrimp
- 1 tablespoon plus 1 teaspoon Southwestern seasoning (Combine 1/2 teaspoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon coarsely ground black pepper and 1/4 teaspoon garlic powder, or use ready-made Southwestern seasoning.)
- 1 tablespoon extra-virgin olive oil
- MANGO SALSA
- 1 and 1/2 cups diced fresh mango
- 1/4 cup plus 2 tablespoons finely chopped red onion
- 1/4 cup finely chopped fresh cilantro
- 1/4 cupfinely chopped green bell pepper
- 1 teaspoon lime juice
- 1/8 teaspoon salt
- Peel and de-vein the shrimp, leaving the tails on. Toss with the Southwestern seasoning and olive oil, and set aside.
- Combine all of the salsa ingredients in a bowl, and toss to mix. Set aside.
- Thread a quarter of the shrimp onto each of four 12-inch skewers. Grill over medium coals fro about 3 minutes on each side or until the shrimp turn opaque. Serve hot, accompanied by the salsa.
Nutrition Facts (per serving)--calories: 246, carbohydrate: 15g, cholesterol: 232mg, fat: 6.5g, saturated fat: 1g, fiber: 2.1g, protein: 32g, sodium: 487mg, calcium: 99mg[Breakfast] [Dip] [Salad] [Entrees] [Desserts]