Pork Medallions in Mushroom Sauce

By Tonya_Speed

NUTRITION per serving: 195 Calories; 6g Fat; 27g Protein; 6g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 290mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat. Points: 4

Ingredients

• 1 to 1 1/4 pounds lean pork tenderloin, cut into 1/2-inch thick slices
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 2 teaspoons olive oil
• 3/4 cup low sodium chicken broth
• 2 tablespoons flour
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon dried thyme
• 1/2 pound fresh whole mushrooms, cut into quarters

Preparation

Step 1

Sprinkle both sides of pork slices with pepper and salt. Heat the oil in a large skillet with a tight-fitting lid over medium-high heat; add pork and cook for 3 to 5 minutes, turning once, until browned. Meanwhile, in a small bowl, combine broth and flour until smooth; add to skillet along with remaining ingredients. Bring to a boil then reduce heat, cover and simmer for 8 to 10 minutes or until pork is no longer pink in the center and mushrooms are tender, stirring occasionally.

LC SERVING SUGGESTION: Steamed green beans and Faux-Tay-Toes (steam cauliflower till tender; drain; mash with butter, cream cheese and salt and pepper to taste till you get a mashed potatoes texture).
SERVING SUGGESTION: Serve mashed russet potatoes instead of Faux-Tay-Toes.
KOSHER: Use boneless skinless chicken breast meat instead of pork.
GLUTEN FREE: Make sure chicken broth is gluten free. Use almond flour or another gluten free thickener.