Pork In Apple-Brandy Glaze...Low Fat + Exchanges

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.


Senior Cook
Jun 16, 2002
Montana, USA

Serves: 4
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

Latest posts

Top Bottom