Serves: 4
Total Calories: 364

1/2 cup honey
1 teaspoon Dijon style mustard
1 tablespoon oat flour
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1/4 teaspoon lemon zest
1 1/4 cups water
1/3 cup seedless raisins
1 1/2 to 2 pounds pork tenderloin cut into 1 inch thick medallions
ground cloves
allspice
salt and pepper
2 tablespoons olive oil

Make the raisin sauce by combining honey, mustard, and flour in heavy sauce pan at medium heat. Add red wine vinegar, then lemon juice and lemon zest. Stir until dis - solved. Add water and raisins. Bring to a boil. Reduce heat and simmer about 15 minutes until thick, stirring often. Remove from heat. Sprinkle medallions thoroughly on both sides with ground cloves and allspice, salt and pepper. Heat olive oil in large heavy skillet over high heat. Once hot, add medallions, being sure they don’t overlap. If you don’t have enough room, you’ll have to brown them in batches. Cook about 2–3 minutes per side, until browned. Once all the medallions have been browned, cover them with raisin sauce, reduce heat to low, and cook partly covered about 15–20 minutes more until tender. Serve with brown rice or Mashed Potatoes or quinoa and a salad.

Nutritional Facts:

Serves: 4
Total Calories: 364
Calories from Fat: 87

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