Sage and rosemary perfectly season the wine sauce in this quick-and-easy main dish pork recipe.

Diabetic Living Magazine
Source: 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

220.1 calories; protein 25.4g 51% DV; carbohydrates 7.6g 3% DV; exchange other carbs 0.5; dietary fiber 0.8g 3% DV; sugars 0.6g; fat 6.8g 11% DV; saturated fat 1.4g 7% DV; cholesterol 73.5mg 25% DV; vitamin a iu 17IU; vitamin c 0.9mg 2% DV; folate 3mcg 1% DV; calcium 15.5mg 2% DV; iron 1.3mg 7% DV; magnesium 41.1mg 15% DV; potassium 439.9mg 12% DV; sodium 199.2mg 8% DV.