Pork Gets Exotic Taste From Cinnamon, Cumin

The flavors of cinnamon, cumin and pumpkin combine in this delicious entree to create an instant vacation from humdrum meals.

The combination is exotic, but the preparation is surprisingly simple and the results are quite low in fat. Each serving of Medallions of Pork in Pumpkin Sauce has just 7.2 grams of fat and 270 calories.

The dish is low in fat because it starts with tenderloin, which is not only the leanest cut of pork, but also the most tender. The meat is browned in a tiny amount of olive oil, then sliced into medallions.

The sauce is a made with a highly flavorful combination of onions, garlic, spices, red wine and canned pumpkin. A fistful of raisins adds unexpected sweetness to the savory flavors. The dish can be assembled in advance and baked just before serving.

Medallions of Pork in Pumpkin Sauce

1 teaspoon olive oil

1-3/4 pounds pork tenderloin, trimmed of all visible fat

1/2 cup very finely diced onion (about 1 small onion)

3 cloves garlic, crushed through a press or minced

4 tablespoons dry red wine

1/2 cup low-fat, low-sodium chicken broth

1/2 cup water

2/3 cup canned pumpkin

3 tablespoons raisins

1 teaspoon sugar

1/2 teaspoon cumin

1/2 teaspoon thyme

1/2 teaspoon salt

1/8 teaspoon cinnamon

1/8 teaspoon freshly ground black pepper

Olive oil cooking spray

In a large, nonstick skillet, heat the oil over medium-high heat. (Make sure the oil is hot before adding the meat.) Brown the tenderloin on all sides, turning with tongs or a spoon; do not pierce with a fork. Adjust heat to prevent burning. Remove to a cutting board to cool.

Reduce the heat under the skillet to low. Add the onion and cook, stirring occasionally, for 5 minutes (do not burn). Add the garlic and cook for 2 to 3 minutes longer. Add the red wine and increase heat until the wine boils.

Use a spoon to scrape up the browned juices from the pork. Stir in the chicken broth, water, pumpkin, raisins, sugar, cumin, thyme, salt, cinnamon and pepper. Simmer for 5 minutes to combine flavors, then remove from heat.

Slice the tenderloin into 1-inch to 1-inch rounds. Lightly coat a baking pan with the olive oil cooking spray. Arrange the meat in the pan. Pour the sauce over the meat. Cover tightly with aluminum foil. (At this point you can cool the dish and refrigerate for up to 8 hours before proceeding with the recipe.)

Heat oven to 400 degrees. When hot, bake for 25 to 30 minutes. Cool slightly before serving. Serve with rice, potatoes, orzo pilaf or couscous.

Yield: 6 servings.

Nutrition information per serving: 270 calories, 7.2 grams fat (24 percent fat calories), 39 grams protein, 9 grams carbohydrate, 123 milligrams cholesterol, 322 milligrams sodium.

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