Asian Glaze for Pork Medallions

Here is the recipe for the glaze. I think it would be great on any meat. I pulled the recipe from the Betty Crocker New Choices Cookbook. I'll include the cooking technique for the pork at the bottom. This makes quite a bit of sauce. Next time I'll divide it and freeze some for another time. 

The Glaze:

1/2 cup tomato puree. 

2 tbsp lemon juice

1 tbsp rice vinegar or white vinegar (I used brown rice vinegar)

2 tsp grated ginger

2 tsp reduced sodium soy sauce
1 tsp honey (whoops I used 1tbsp and it tasted great)

1/2 tsp cinnamon
1/4 tsp red pepper flakes

1 clove garlic, finely chopped
1/2 cup beef broth
2 tsp cornstarch

Combine everything in small pan through the garlic first. Then add beef broth. Heat until warm. Mix the cornstarch in about a tbsp of the mixture and then mix into sauce. Cook about 2mins or until thickened. 

To make the pork medallions:

Use 1.5 lbs of boneless pork, loin or chops, about 1/2inch thick. Or..whatever you have on hand. Cut into small pieces a few bites each. I had boneless ribs so I cut those and half and used them as is. You could use a meat mallet to flatten these but I was running short on time. They came out great. My husband loved them.

What you'll be doing here is basically broiling the pork for 5-6 mins per side until an internal temp of about 160 is reached. Watch these b/c the temp can FLY pretty quick. If you're at 150 or so just let them hang out on top of the stove and you may be surprised so see them finish cooking on their own. 

I put these on a piece of non-stick foil. Brush the pork with the Asian glaze then broil the first side for about 5 mins, flip and brush the other side and then broil until done. My chunks took a total of about 13mins under the broiler but if you use chops it won't take nearly as long.

This is how they looked when they were done.

I served them with asparagus and rice. I have half my meal in the fridge. It's pretty filling.

Six Servings, 180 calories each