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

minutes.

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.

* * *

Notes:

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.)