Pork Medallions with Curry-Honey Glaze

Name: Pork Medallions with Curry-Honey Glaze
Ingredients: 2 teaspoons curry powder; 2 tablespoons honey; 2 tablespoons Worcestershire ssauce; 1 garlic clove, minced; Two 10-ounce pork tenderloins, trimmed and cut crosswise into 1 1/4-inch medallions; 1/2 cup chicken stock or canned low-sodium broth; 3 tablespoons milk; 1 teaspoon all-purpose flour; Lime wedges, for serving

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Servings: 4

Author : Grace Parisi

Ingredients

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2 teaspoons curry powder2 tablespoons honey2 tablespoons Worcestershire ssauce1 garlic clove, mincedTwo 10-ounce pork tenderloins, trimmed and cut crosswise into 1 1/4-inch medallions1/2 cup chicken stock or canned low-sodium broth3 tablespoons milk1 teaspoon all-purpose flourLime wedges, for serving

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Instructions

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Step 1

In a small skillet, stir the curry powder over high heat until fragrant, about 2 minutes. Transfer to a shallow bowl and stir in the honey, Worcestershire and garlic. Add the pork, turn to coat and let marinate for at least 1 hour or up to 3 hours.

Step 2

Coat a large nonstick skillet, preferably with a textured bottom, with vegetable cooking spray and heat. Add the pork, reserving the marinade, and cook over moderately high heat, turning once, until browned and just cooked through, about 3 minutes per side. Transfer to a plate and keep warm.

Step 3

Add the chicken stock and reserved marinade to the skillet and cook over moderately high heat, scraping up any browned bits. In a bowl, gradually stir the milk into the flour until smooth. Add to the skillet and cook, stirring, until thickened, about 2 minutes. Strain the sauce and serve with the pork and lime wedges.