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Pork With Balsamic Sauce
Source: dLife

Pork served with a sauce made of chicken broth, balsamic vinegar, port wine, and garlic.

Prep Time: 20 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 180.7
Total Carbs 4.4 g
Dietary Fiber 0.1 g
Sugars 2.8 g
Total Fat 4.2 g
Saturated Fat 1.1 g
Unsaturated Fat 0.6 g
Potassium 491.5 mg
Protein 27.2 g
Sodium 157.4 mg
Dietary Exchanges
1/2 Fat , 3 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  Pork, tenderloin, lean, raw
1 each  cooking oil, 0.33 second spray
0 3/4 cup  fat free reduced sodium chicken broth
0 1/4 cup  balsamic vinegar
2 tbsp  port wine
1 tsp  olive oil
0 1/2 tsp  black pepper
0 1/2 tsp  oregano leaves
1 each  medium garlic cloves
1 tsp  cornstarch
2 tbsp  cold water
  1. In a small saucepan, stir together the broth, vinegar, port, oil, pepper, oregano, and garlic.
  2. Cook, uncovered over medium-high heat, for 20 minutes, or until reduced to 1/2 cup.
  3. Meanwhile, put the cornstarch in a cup and add the water, stirring to dissolve.
  4. Stir the cornstarch mixture into the sauce. Cook over medium heat for 1 minute, or until thickened, stirring constantly.
  5. Remove from the heat, cover, and set aside.
  6. Heat a large nonstick skillet over medium-high heat. Remove from the heat and lightly spray with vegetable oil spray.
  7. Return the skillet to the heat and cook the meat for 3 to 4 minutes on each side, or until the meat is no longer pink in the center.
  8. Serve the pork medallions with the sauce.

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