|
| No Salt Added Pork Medallions in Pesto
4 pork medallions, about 1 pound total weight
1/4 teaspoon of black pepper
1/4 teaspoon of garlic powder
2 tablespoons of extra virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
4 tomatoes, seeded and finely chopped
1/2 cup of fresh basil, chopped
1/2 cup of low sodium bread crumbs
1/2 cup of white wine
1 cup of chicken stock
2 tablespoons of nonfat plain yogurt
2 tablespoons of toasted pine nuts
Preheat oven to 350ºF. Rub pork medallions with black pepper and garlic powder and place in baking pan. In a nonstick skillet heat 1 tablespoon of olive oil and sauté onion and 1/3 of garlic until soft. Add tomatoes, 1/4 cup of basil, and bread crumbs. Mix thoroughly. Divide mixture into 4 equal parts and spread on top of each medallion. Bake for 20 to 30 minutes or until done.
While pork is baking heat the other tablespoon of olive oil in the skillet and sauté the remaining garlic. Add wine, chicken stock, and remaining basil and simmer until reduced by half. Remove liquid to blender or food processor, add yogurt and puree. Reheat, with pine nuts, but do not boil. When pork is cooked, spread sauce on serving platter and place medallions on top. Serves 4
Calories: 309
Fat: 13 g.
Saturated Fat: 3g
Cholesterol: 80 mg
Protein: 28 g.
Carbohydrate: 18 g.
Sodium: 78 mg.
Potassium: 988 mg.
|
Basic-Recipes.com
| 
|