6 tablespoons all-purpose flour
1/4 teaspoon salt
freshly ground pepper
1 pound pork tenderloin, trimmed and cut into 12 medallions
2 tablespoons vegetable oil
1/2 cup sweet apple cider
1 tablespoon cider vinegar
1 teaspoon grated lemon zest

Combine the flour with the salt and a grinding of the pepper in a zip-lock plastic bag; add the pork medallions, a few at a time. Seal the bag and shake to coat the medallions; shake off and discard the excess flour. Heat the oil in a nonstick skillet, then add the medallions. Cook, turning, until lightly browned, 1-2 minutes per side. Reduce the heat and add the cider. Simmer, covered, until the medallions are cooked through, 1 – 2 minutes. Transfer the medallions to a warm serving platter; keep warm. Add the vinegar and lemon zest to the pan juices; bring to a boil. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Season with another grinding of pepper. Spoon the sauce over the medallions and serve.

Yield: 4 servings
Calories: 240
Fat: 11g
Fiber: 0g