Sage and rosemary perfectly season the wine sauce in this quick-and-easy main dish pork recipe. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Trim fat from meat. Cut meat into 1/2-inch slices. Place each slice between two pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly until 1/4 inch thick. Remove plastic wrap. Sprinkle meat with pepper. Place flour in a shallow dish. Dip meat into flour, turning to coat evenly.

  • In a very large skillet, heat 2 teaspoons of the oil over medium-high heat. Add half of the meat to skillet. Cook about 4 minutes or until meat is browned, turning once halfway through cooking. Remove meat from skillet; cover and keep warm.

  • Add the remaining 2 teaspoons oil to skillet; cook the remaining meat as directed above. Remove from skillet; cover and keep warm.

  • To prepare sauce: Add garlic to the same skillet; cook and stir for 30 seconds. Add wine, sage, and rosemary; cook and stir for 2 minutes. Add broth; return meat to skillet. Bring just to boiling. Cook, uncovered, for 2 minutes. In a small bowl, combine the water and cornstarch; stir into broth mixture. Cook and stir for 2 minutes more.

  • Transfer meat to serving plates; top with sauce. If desired, sprinkle with parsley.

Nutrition Facts

220 calories; 6.8 g total fat; 1.4 g saturated fat; 73 mg cholesterol; 199 mg sodium. 440 mg potassium; 7.6 g carbohydrates; 0.8 g fiber; 1 g sugar; 25.4 g protein; 17 IU vitamin a iu; 1 mg vitamin c; 3 mcg folate; 15 mg calcium; 1 mg iron; 41 mg magnesium;