When it comes to pork, many people tend to overcook it, following the old recommendation of cooking it to an internal temperature of 160 degrees or more.
In 2011, the USDA changed its recommendation, saying whole cuts of pork cooked to 145 degrees might still have a pinkish hue, but are safe to eat. Ground meats, including ground pork need to be cooked to 160 degrees.
Be sure to use an instant-read thermometer to take the internal temperature of meat and poultry.
Any way you cook pork tenderloin — broil, grill or roast — take it out when the internal temperature is about 140 degrees. As the meat rests, the temperature will continue to rise. The final temperature of 145 degrees will produce a pork tenderloin with a rosy center that’s moist and tender.
A pork tenderloin is ideal for quick meals. The cooking is even quicker in this recipe because the tenderloin is cut into medallions. To make nice even medallions, freeze the tenderloin first for about 20 minutes. It won’t be frozen solid, but just enough so the meat is firm. Top off the meal with a side of your favorite couscous or rice.
Balsamic-glazed Pork Tenderloin Medallions
Serves: 4
Preparation time: 10 minutes
Total time: 20 minutes
Serve this pork with your favorite couscous, cooked with chicken broth and sprinkled with parsley.
1 to 1 1/4 lbs. pork tenderloin, trimmed
1 Tbsp. all-purpose flour
2 Tbsp. brown sugar, divided
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. ground cardamom, optional
1/8 tsp. ground red pepper or to taste
1/4 cup dark raisins
1/4 cup orange juice
3 Tbsp. balsamic vinegar
2 Tbsp. capers
1 Tbsp. olive oil
Cut the pork crosswise into 16 pieces about 1/2-inch thick. In a small bowl, combine the flour, 1 tablespoon of the brown sugar, the salt, cumin, cardamom (optional) and red pepper. Rub the mixture evenly over the pork pieces.
In a separate bowl, combine the remaining tablespoon of brown sugar, the raisins, orange juice, vinegar and capers, stirring until the sugar dissolves.
In a large nonstick skillet, heat the olive oil over medium-high heat. Add the pork pieces; cook 2 minutes. Turn the pieces over and cook 1 minute more. Add the vinegar mixture; cook 1 minute or until the sauce thickens and the pork is done.
Serve medallions on a bed of cooked rice or couscous.
Adapted from Cooking Light magazine, September 2002 issue. Tested by Susan Selasky for the Free Press Test Kitchen.
Analysis based on 4 pork pieces and 2 tablespoons of sauce per serving.
248 calories (31% from fat), 9 grams fat (2 grams sat. fat), 17 grams carbohydrate, 25 grams protein, 477 mg sodium, 75 mg cholesterol, 22 mg calcium, 1 gram fiber.
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