Food City Friday time, and Chef Joe is showing us his yummy recipe for pork tenderloin medallions in strawberry sauce.
Pork Tenderloin Medallions in Strawberry Sauce
1-½ c reduced-sodium beef broth
2 c chopped fresh strawberries, divided
½ c white wine vinegar
¼ c packed brown sugar
¼ c reduced-sodium soy sauce
3 tsp minced garlic
2 lbs pork tenderloin, cut into 1/2-inch slices
1 tsp garlic powder
½ tsp salt
½ tsp pepper
2 tbs canola oil
2 tbs cornstarch
2 tbs cold water
½ c crumbled feta cheese
½ c chopped green onions
In a large saucepan, combine the broth, 1 cup of the strawberries, vinegar, brown sugar, soy sauce and garlic. Bring to a boil, then reduce heat and simmer, uncovered for 15 minutes or until slightly thickened. Strain the mixture and set aside the liquid, discarding solids.
Sprinkle pork with garlic powder, salt and pepper. In a large skillet, heat oil over medium heat. Brown the tenderloin slices in batches on both sides. Remove and keep warm.
Add broth mixture to the pan; bring to a boil. Whisk the cornstarch into the water until smooth and gradually stir into skillet.
Return pork to the pan with the hot sauce mix. Bring to a boil, then reduce heat and cook, stirring 2 minutes or until sauce is thickened and pork is tender. Top each serving with cheese, onions and remaining strawberries.
Wine choice: White Zinfandel