I’m working on the restaurant review for our fabulous dinner at Saltyard Saturday evening, but in the meantime, I thought I would share the yummy dinner I prepared for our weekly Sunday family dinner night with my parents. Riche started this great tradition, and it’s one that we look forward to every Sunday evening. This weeks menu included chili-lime pork medallions accompanied by sautéed red cabbage, brussels sprouts and bacon! YUMM!
(both recipes courtesy of Weight Watchers)
Pork Medallions with Chile Garlic Plum Sauce (makes 4 servings)
- 1/3 cup plum preserves or jam
- 2 tablespoons fresh lime juice (almost 2 whole limes)
- 2 teaspoons low-sodium soy sauce
- 1 1/2 teaspoons Thai chili garlic sauce or paste
- 1 pound pork tenderloin
- 1/4 teaspoon salt
- Cooking spray
- 2 tablespoons chopped fresh cilantro, to garnish
Combine first 4 ingredients in a small bowl.
Cut pork tenderloin into 12 slices. Pat down each tenderloin with your hand, and season with salt.
Heat a large non-stick skillet over medium-high heat. Spray with cooking spray. Place pork medallions onto the pan. Cook almost 3 minutes on each side, until lightly browned.
Reduce heat to medium. Pour chile garlic plum sauce over the pork and cook for 1 minute, turning the pork medallions to cover.
I served the pork medallions on top of jasmine rice and fresh Bánh mì (Vietnamese bread). Pour remaining sauce in pan over pork and garnish with cilantro. Enjoy!
Sautéed Red Cabbage, Brussels Sprouts and Bacon
- 2 slices bacon
- 2 cups shredded Brussels sprouts
- 2 cups thinly sliced red cabbage
- 1 cup sliced onion
- 1 TBSP brown sugar
- 2 TBSP cider vinegar
- 1/4 tsp salt
- 1/4 tsp black pepper
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from the pan and crumble. Add brussels sprouts, cabbage, and onion to drippings in the pan and sauté for 4 minutes or until tender. Stir in brown sugar and next 3 ingredients. Sauté for 2 minutes or until liquid almost evaporates, stir in bacon.