Pounding slices of pork tenderloin into cutlets helps it cook quickly. This dinner, complete with a sweet apple-and-onion sauce, is done in 30 minutes.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

15 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Place each piece of meat, cut-side down, between 2 pieces of plastic wrap. Working from center to edges, pound lightly with the flat side of a meat mallet to 1/2-inch thickness. Remove plastic wrap. Sprinkle meat with the pepper and thyme.

  • Lightly coat a large nonstick skillet with cooking spray. Heat over medium heat. Add meat to pan; cook for 6 to 8 minutes or until done (160 degrees F), turning once. Remove meat from pan, reserving drippings. Cover meat and keep warm.

  • Add onion to the reserved drippings in the pan. Cook for about 4 minutes or until onion is tender, stirring occasionally. Stir in apples, water, vinegar, sugar, cumin (if desired) and salt.

  • Bring to boiling. Boil gently, uncovered, for 4 to 5 minutes or until the liquid is almost evaporated and the apples are moist and tender, turning apples and onion occasionally. Return the meat to the pan; heat through.

Nutrition Facts

190 calories; protein 19g 38% DV; carbohydrates 23g 7% DV; exchange other carbs 1.5; dietary fiber 4g 16% DV; sugars 16g; fat 3g 5% DV; saturated fat 1g 5% DV; cholesterol 55mg 18% DV; vitamin a iu 48IU 1% DV; vitamin c 7mg 12% DV; folate 16mcg 4% DV; calcium 30mg 3% DV; iron 1mg 6% DV; potassium 461mg 13% DV; sodium 327mg 13% DV.