Cremiges Schweinefleisch mit Balsamico

Zutaten

• 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

Zubereitung

1. 1

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

2. 2

   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.

3. 3

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

4. 4

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

5. 5

   Stir in the cream cheese and mustard until blended.

6. 6

   Return the pork to the pan and reduce the heat to a simmer.

7. 7

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

8. 8

   Test: 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!