Cerdo cremoso al balsámico | Compatible con pérdida de peso

Cuando necesites una cena rápida y sencilla que te reconforte, prueba nuestro cerdo cremoso al balsámico acompañado de un puré de patatas suave. Hemos cocinado a fuego lento medallones de cerdo magro en una salsa balsámica casera y agridulce hasta que queden increíblemente tiernos. Cada bocado sabe delicioso con una fracción de las calorías esperadas, ¡y todo listo en menos de 30 minutos!

📝 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

👨‍🍳 Instructions

1. 1Season the pork medallions with a little salt and black pepper.
2. 2Spray 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.
3. 3Add the onions to the pan, and sauté for 5 minutes, until softened. Add the garlic and cook for a further minute.
4. 4Pour in the apple juice, stock and balsamic vinegar, and bring to the boil.
5. 5Stir in the cream cheese and mustard until blended.
6. 6Return the pork to the pan and reduce the heat to a simmer.
7. 7Cook uncovered for 15 minutes, turning the pork medallions over halfway through.
8. 8Test: 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!