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Plum Sauced Pork Medallions

1/4 cup chopped onion
1/2 teaspoon vegetable oil
1/2 cup red plum jam
1 tablespoon red wine vinegar
1 teaspoon low-sodium soy sauce or tamari soy sauce
1/4 teaspoon ground ginger
2 small plums, cut into 8-wedges
1 pound pork tenderloin, trimmed and cut crosswise into 8-pieces
cayenne pepper

Spray 8-inch nonstick skillet with nonstick vegetable cooking spray.
Add onion and oil. Cook over medium heat for 4 to 7 minutes, or
until onion is tender, stirring occasionally.

Reduce heat to low. Stir in jam, vinegar, soy sauce and ginger.
Cook for 1 to 2 minutes, or until jam is melted, stirring occasionally.
Stir in plums. Set sauce aside.

Pound pork pieces lightly to 1-inch thickness. Sprinkle both sides
of each piece lightly with cayenne. Spray 10-inch nonstick skillet
with nonstick vegetable cooking spray.

Heat skillet over medium-high heat. Add pork. Cook for 6 to 8
minutes, or just until meat is no longer pink, turning over once.
Serve topped with plum sauce.

Notes: Fresh plums make a prepared plum jam/jelly chunky. One
tenderloin will serve 4 to 8 diners.


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