How about cooking these pork medallions for Valentines Day in heart-shaped parchment paper? This method of cooking keeps this dish so moist and tender and is a Weight Watcher’s recipe worth 5 points per serving.
Pork Medallions in Parchment Paper for Valentines Day
- 1 large uncooked sweet potato, peeled and thinly sliced
- 1 small apple, cored and thinly sliced
- 2 tbsp. dark brown sugar, packed
- 1/2 cup apple juice or apple cider
- 1 tsp. ginger root, peeled and grated or you can use a few dashes of dried ginger
- 1/4 tsp. salt
- 1/4 tsp. allspice
- 1/8 tsp. cinnamon
- 3/4 lb. pork tenderloin, trimmed and cut into twelve 1/2-inch slices
- 2 scallions, chopped (white and green parts) or you can use chives
Preheat the oven to 400°F. Tear off four 12-inch squares of parchment paper; fold each in half. Cut into a heart shape with the fold running vertically down the center. Open each heart to lie flat.
In a bowl, mix the sweet potato and apple slices and the brown sugar; spoon off center on one side of each heart. In the same bowl combine the apple juice, ginger, salt and cinnamon. Add the pork slices and toss to coat. Place 3 pork slices on top of sweet potato and apple mixture; drizzle just a little of the juices and save the rest for serving. Sprinkle with scallions or chives.
Fold parchment over pork mixture. Starting at top of each heart, make a series of tight overlapping folds to seal. Place on a baking sheet and bake until pork is no longer pink, about 20 minutes. Open packets carefully as steam will escape and can be very hot.
Recipe by cooking with aunt juju