Pork Medallions with Apricot-Sage Sauce - 11g Carbs, 0g Fiber, 8g Sugar
From: Diabetes and Heart Healthy Meals for Two
Fresh sage, with its distinctive flavor, is perfectly balanced
against tangy apricot preserves in a delicious sauce.
Serves: 2
Serving size: 3 oz pork and 3 Tbsp sauce
Prep time: 5 min
8 oz pork tenderloin, all visible fat discarded, cut into1/2-in slices
1/8 tsp pepper
1 tsp olive oil
1 Tbsp finely chopped shallot or onion
1/2 cup fat-free, low-sodium chicken broth
1 large or 2 medium fresh sage leaves
2 Tbsp all-fruit apricot spread
Season the pork on both sides with the pepper. In a large nonstick
skillet, heat the oil over medium-high heat. Cook the pork for 6 to
8 minutes, or until just slightly pink in the center, turning once.
Transfer to a plate. Cover with aluminum foil to keep warm.
Put the shallot in the skillet. Cook for 1 minute, stirring constantly.
Pour the broth into the skillet, stirring to dislodge any browned
bits. Let boil for about 5 minutes, or until the liquid is reduced
to about half (about 1/4 cup).
Meanwhile, chop the sage. Whisk the sage and apricot spread into
the sauce. Spoon over the pork. Chop the leaves right before adding
them to the sauce. If they stand too long, the cut edges will turn brown.
Serves: 2
Serving size: 3 oz pork and 3 Tbsp sauce
Nutrition per Serving:
185 Calories, 45 Calories from Fat, 5g Total Fat, 1.4g Saturated Fat,
0g Trans Fat, 0.5g Polyunsaturated Fat, 2.8g Monounsaturated Fat,
60mg Cholesterol, 70mg Sodium, 11g Total Carbs, 0g Dietary Fiber,
8g Sugars, 23g Protein
Exchanges/Choices: 1 Fruit, 3 Lean Meat
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