This well-seasoned, lightly crusted pork served with fresh, fruity applesauce ushers in fall with flavor. Serve with wild rice.
Prep Time: 1 hour
Serving Size: 3 ounces pork, ¼ cup applesauce
2 (1-pound) pork tenderloins, trimmed of fat
Salt and pepper to taste (optional)
1 tablespoon minced garlic
2 tablespoons Dijon mustard
½ cup seasoned bread crumbs
2 green baking apples, peeled and coarsely chopped
2 cups apple juice
3 tablespoons lime juice
¼ cup light brown sugar
1. Preheat the oven to 400 degrees.
2. Season each tenderloin with salt and pepper (if using) and garlic. Spread each tenderloin with 1 tablespoon mustard. Place the bread crumbs on a plate and roll the tenderloins carefully in the crumbs, covering completely.
3. Place the tenderloins on a baking sheet lined with foil and bake for 45 minutes or until a meat thermometer registers 160 degrees.
4. Meanwhile, in a large nonstick skillet coated with nonstick cooking spray, bring the chopped apples, apple juice, lime juice, and brown sugar to a boil over medium heat. Reduce the heat slightly, keeping the apples at a slow boil, and cook until reduced and thickened, about 30 minutes. Serve with the pork.
Nutrition Facts (Per Serving)
Exchanges: Starch 1/2 • Fruit 1 • Lean Meat 3
Calories from Fat: 40
Total Fat: 4g
Saturated Fat: 1g
Total Carbohydrate: 25g
Dietary Fiber: 1g
Copyright 2007: American Diabetes Association
From "Holly Clegg's Trim & Terrific™ Diabetic Cooking"
Reprinted with permission from The American Diabetes Association.
To order this book, please call 1-800-232-6733 or order online at http://store.diabetes.org.