11/1/2010 Pork Medallions with Apple Cider Sauce and Pine Nut Salad

Pork Medallions with Apple Cider Sauce   KF LC
Total time: 30 minutes 1 tablespoon vegetable oil 1 1/2 pounds pork tenderloin, trimmed and cut into medallions 1 cup apple cider (can sub apple juice) 1/2 cup dry white wine 1 tablespoon cider vinegar   freshly ground pepper 1 teaspoon Wondra Gold Medal thickening flour per serving: 287 calories; 35 grams protein; 9 grams total fat; 0 grams fiber; 2 grams saturated fat; 8 grams carbohydrates; 109 mgs cholesterol; 88 mgs sodium; 6 weight watcher points		[1] Heat oil in a large sauté pan over medium-high. Sear pork until brown, 5 minutes on each side. [2] Add cider, wine, and vinegar; bring to a boil, cover and cook 5 minutes. Remove lid, reduce heat to medium, and simmer 5 minutes more, turning pork occasionally. [3] Transfer pork to a plate, season with pepper, and tent with foil. [4] Simmer liquids remaining in the pan until reduced, 8–10 minutes. During the last minute, add thickening flour (if needed) to thicken slightly. Spoon the sauce over medallions and serve.

Pine Nut Salad
Prep time: 5 minutes 1/4 cup pine nuts 1/2 head Romaine lettuce, torn 1 tomato , cored and diced 1/4 cup prepared balsamic vinaigrette dressing 1/4 cup Parmesan cheese, grated   freshly ground pepper per serving: 183 calories; 7 grams protein; 16 grams total fat; 2 grams fiber; 4 grams saturated fat; 4 grams carbohydrates; 10 mgs cholesterol; 231 mgs sodium; 5 weight watcher points		[1] Toast the nuts in a small skillet over medium-low heat until golden, careful not to burn! [2] Toss romaine and tomato with dressing; top with cheese, pine nuts and lots of freshly ground black pepper.