pork tenderloin medallions with strawberry sauce

3/4 cups reduced-sodium beef broth
1 cups chopped fresh strawberries, divided
1/4 cup white wine vinegar
1/8 cup packed Splenda brown sugar
1/8 cup reduced-sodium soy sauce
1.5 garlic cloves, minced
1 pork tenderloin (1 pound ), into 1/2-inch slices
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoons olive oil
1 tablespoons cornstarch
1 tablespoons cold water
1/4 cup crumbled low fat feta cheese
1/4 cup chopped green onions

Red wine vinegar works just as well

In a large saucepan, combine broth, 1/2 cup strawberries, vinegar, brown sugar, soy sauce and garlic; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until slightly thickened. Strain mixture and set aside liquid, discarding solids.

Sprinkle pork with garlic powder, salt and pepper. In a large skillet, heat oil over medium heat. Brown pork on both sides. Remove and keep warm.

Add broth mixture to the same skillet; bring to a boil. Combine cornstarch and water until smooth and gradually stir into skillet.
Return pork to skillet. Bring to a boil. Reduce heat; cook and stir 2 minutes or until sauce is thickened and pork is tender. Serve pork with sauce. Top with feta cheese, onions and remaining strawberries. Yield: 4 servings.

Serving Size: 4 servings- 4 oz pork with sauce

Number of Servings: 4

Recipe submitted by SparkPeople user REABARUAL.