Pork In Apple-Brandy Glaze...Low Fat + Exchanges
PORK IN APPLE-BRANDY GLAZE
Source: The New Family Cookbook for People with Diabetes
- One 1-pound pork tenderloin
- 2 tablespoons apple jelly
- 1/4 teaspoon salt
- 1/8 teaspoon ground white pepper
- 2 tablespoons brandy or Cognac
- 1 tablespoon chopped fresh parsley
Make medallions by cutting the pork tenderloin across
the grain into 4 pieces (about 4 ounces each). Pound
the pieces between sheets of wax paper to a thickness
or 1/2 inch. If the tenderloin is in 2 smaller pieces,
cut into 8 pieces (2 oz each).
Brush each medallion with apply jelly and sprinkle
with salt and pepper.
Prepare a large non-stick skillet with non-stick pan spray,
and heat over medium heat. Add the pork and cook 5 minutes
per side, or until the meat is cooked through. Remove to a
warm serving platter.
Add the brandy to the skillet; deglaze by stirring the
browned bits from the bottom of the skillet into the brandy.
Cook and stir 2 minutes. Drizzle the sauce over the pork;
sprinkle with parsley.
Serving Size: 1 medallion (3-1/2 oz. pork) or 2 smaller medallions (4 oz. pork)
Nutritional Information Per Serving: Calories: 181, Fat: 4g, Cholesterol: 71mg, Sodium: 200mg, Carbohydrate: 7g, Dietary Fiber: 0g, Sugars: 6g, Protein: 25g ++++ Diabetic Exchanges: 1/2 Other carbohydrate, 4 Very Lean Meat