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. Source: Diabetic Living Magazine

Diabetic Living Magazine


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; 3 g total fat; 1 g saturated fat; 55 mg cholesterol; 327 mg sodium. 461 mg potassium; 23 g carbohydrates; 4 g fiber; 16 g sugar; 19 g protein; 48 IU vitamin a iu; 7 mg vitamin c; 16 mcg folate; 30 mg calcium; 1 mg iron;