Friday, September 4, 2009

Pork Medallions in Sour Cream Sauce

(Recipe adapted from 1001 Delicious Recipes for People with Diabetes, Second
Edition, edited by Sue Spitler, Linda Eugene, & Linda Yoakam, Surrey Books, 2007)

1 - 1 1/2 lb pork tenderloin, sliced into 1/2 inch medallions
1 cup apple juice
1/2 - 1 small onion, chopped (amount to taste)
1/2 teaspoon dried sage
2 tablespoons flour
10 - 12 oz. sour cream
salt and pepper to taste

1. Panfry pork medallions in lightly greased frying pan until done,
3 - 4 minutes per side; remove from pan.

2. Add apple juice, onions, and sage to pan and bring to a boil; reduce
heat and cover, simmering until onion is tender, 5 -6 minutes.

3. Combine flour and sour cream in bowl, then add to frying pan,
stirring until sauce thickens, around 1 minute, and season with
salt and pepper.

4. Return pork medallions to pan and heat over low heat for 2 - 3

5. Serve over fettuccine.

Serves 6 - 8.

Leftover medallions and sauce can easily be reheated
the next day; the dish holds over well, particularly if the
leftovers aren't poured over pasta or rice before saving.

* * *


1. Yogurt can be used instead of sour cream (in fact, that's what
the original recipe calls for). Either yogurt or sour cream can be
low-fat or fat-free, if desired.

2. The original recipe also calls for 4 quartered shallots as well
as the onion; it isn't at all necessary, but does add a slightly
different taste to the sauce.

3. The original recipe calls for spinach fettuccine, which works
quite well, but regular fettuccine does, too. So does rice.

UPDATE: I just made this using the yogurt (fat-free, in fact),
and decided to try something a bit different and spicier, so
I added in about 1/4 teaspoon of hot (as opposed to sweet)
paprika right after adding the flour/yogurt mixture to the frying
pan; the result was quite tasty. I suspect one could also use
cayenne pepper, red pepper flakes, or tabasco sauce in a
similar fashion to liven up the sauce; it would be necessary
to experiment to arrive at the right amount for individual tastes,
I suspect (I'll probably be adding a bit more paprika next time
myself as I rather like spicier and hotter dishes.)

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