Creamy Balsamic Pork
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 1 570g pork tenderloin (sliced into 12 medallions)
- • 1 red onion (peeled and finely sliced)
- • 2 cloves of garlic (peeled and crushed)
- • 150 ml apple juice
- • 1 chicken stock cube (made up with 200ml of boiling water)
- • 2 tbsp balsamic vinegar
- • 2 tsp wholegrain mustard
- • 90 g reduced-fat cream cheese
- • salt and freshly ground black pepper
- • low-calorie cooking spray
Preparation Steps
Season the pork medallions with a little salt and black pepper.
Spray a large frying pan with low-calorie cooking spray and place over a medium heat. When the pan is hot, add the pork medallions and seal each side for 1-2 minutes. Remove from the pan and place to one side.
Add the onions to the pan, and sauté for 5 minutes, until softened. Add the garlic and cook for a further minute.
Pour in the apple juice, stock and balsamic vinegar, and bring to the boil.
Stir in the cream cheese and mustard until blended.
Return the pork to the pan and reduce the heat to a simmer.
Cook uncovered for 15 minutes, turning the pork medallions over halfway through.
After 15 minutes the pork should be cooked through. Test the sauce. It should be the consistency of single cream. If it is too thin, cook for a little longer to reduce the sauce. If it is too thick, add a splash of water to thin it down. Taste and season with some salt and pepper if needed. Serve!