Cerdo cremoso al balsámico | Compatible con pérdida de peso

Ingredients

• 1 (570 g)pork tenderloin, sliced into 12 medallions
• 1red onion, peeled and finely sliced
• 2 clovesgarlic, peeled and crushed
• 150 mlapple juice
• 1chicken stock cube, made up with 200 ml boiling water
• 2 tbspbalsamic vinegar
• 2 tspwholegrain mustard
• 90 greduced-fat cream cheese
• to tastesalt and freshly ground black pepper
• as neededlow-calorie cooking spray

Instructions

1. 1

   Season the pork

   Season the pork medallions with a little salt and freshly ground black pepper.

2. 2

   Seal the medallions

   Coat a large frying pan with low-calorie cooking spray and set it over a medium heat. Once hot, add the pork and seal each side for 1–2 minutes. Take the medallions out of the pan and set them aside.

3. 3

   Soften the onion

   Add the onion to the pan and sauté for 5 minutes, until softened. Add the garlic and cook for a further minute.

4. 4

   Add the liquids

   Pour in the apple juice, prepared stock and balsamic vinegar, then bring the mixture to the boil.

5. 5

   Blend the sauce

   Stir in the cream cheese and mustard until they are blended into the sauce.

6. 6

   Return the pork

   Put the pork medallions back into the pan and lower the heat to a simmer.

7. 7

   Simmer until cooked

   Cook uncovered for 15 minutes, turning the medallions over halfway through.

8. 8

   Check and serve

   After 15 minutes, check that the pork is cooked through. The sauce should have the consistency of single cream: if it is too thin, cook it for a little longer to reduce; if it is too thick, add a splash of water. Taste and add salt and pepper if needed, then serve.

What is creamy balsamic pork?

This is a quick pork supper built around browned medallions simmered in a tangy, creamy pan sauce. Balsamic vinegar and apple juice bring sweet-sour notes, while mustard adds a savoury edge.

Rather than a traditional regional preparation, this is a straightforward home-style combination. The pork is sealed first, then finishes gently in the sauce so the flavours come together in one pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 287 calories, 35g protein, 9g carbs, 12g fat.

The pork supplies most of the protein, while the apple juice and onion contribute carbohydrates. Cream cheese and cooking spray provide most of the fat in the sauce; serve with vegetables alongside, or a modest portion of mash, to round out the plate.

The key ingredients

Pork tenderloin: slicing it into 12 medallions gives you evenly sized pieces that cook quickly. Keep the slices similar in thickness where possible.

Apple juice and balsamic: the juice softens the vinegar's sharpness, while the vinegar gives the sauce its distinctive tang. Chicken stock supplies a savoury base.

Cream cheese and mustard: stirring these in creates the creamy texture and a little sharpness. Mix until the cream cheese is incorporated before returning the pork.

Sealing the pork

Hot pan: give the frying pan time to heat over medium before adding the medallions. Seal each side for 1–2 minutes, then remove them while you make the sauce.

In batches: if the medallions crowd the pan, work in batches so they can make contact with the hot surface rather than steaming.

Getting the sauce right

Smooth it in: stir the cream cheese and mustard into the hot liquid until blended. Keep the heat moderate so the sauce simmers rather than boiling vigorously.

Adjust at the end: the finished sauce should be about as fluid as single cream. Simmer it longer if it is too thin, or loosen it with a splash of water if it is too thick.

Timing and doneness

The method allows 5 minutes to soften the onion, a further minute for the garlic and 15 minutes of uncovered simmering for the pork. Turn the medallions halfway through that final cooking time.

Check that the pork is cooked through after simmering. If the pieces are thicker than expected and need more time, continue cooking gently and check again.

What to serve with it

The creamy, tangy sauce pairs naturally with mashed potatoes, which can soak it up. The mash is a serving suggestion rather than part of the ingredients or method here.

For a lighter accompaniment, serve the pork with steamed green vegetables or a simple salad. Spoon some sauce over the side you choose.

Recipe notes & tips

• Slice the tenderloin into 12 evenly sized medallions for more consistent cooking.
• Prepare the stock with 200 ml boiling water before you start cooking.
• Let the pan heat before adding the pork so the medallions can seal promptly.
• Stir the cream cheese in thoroughly before returning the pork to the pan.
• Turn the medallions halfway through the 15-minute simmer.
• Adjust the sauce with a splash of water or a little extra simmering time at the end.

Variations

• Add mushrooms: sauté sliced mushrooms with the onion until softened.
• Use Dijon mustard: swap it for wholegrain mustard for a smoother sauce.
• Add fresh herbs: stir in chopped thyme or parsley just before serving.
• Include greens: serve with steamed green beans or broccoli on the side.
• Serve with mash: add mashed potatoes to make a more substantial meal.

Common mistakes to avoid

• Crowding the pan: the pork may steam instead of sealing; cook it in batches if needed.
• Boiling the sauce hard: a vigorous boil can make it reduce too quickly; keep it at a gentle simmer.
• Skipping the turn: turning the medallions halfway through helps them cook more evenly.
• Leaving the sauce unchecked: it can become too thick as it reduces; loosen it with a splash of water.
• Serving without checking: test that the pork is cooked through before taking the pan off the heat.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until piping hot, adding a splash of water if the sauce has thickened; avoid prolonged high heat.

Frequently asked questions