Ready in just 30 minutes, this pork tenderloin dish will please the whole family! Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Trim fat from pork. Cut pork crosswise into eight slices. Place each slice between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound pork to 1/4-inch thickness. Discard plastic wrap.

  • In a shallow dish combine flour, salt and pepper. Dip pork slices into flour mixture, turning to coat. Coat a heavy large skillet with cooking spray. Add 1 tablespoon of the oil to skillet; heat over medium-high heat. Add four pork slices to hot oil; cook 3 to 4 minutes or until pork is slightly pink in center, turning once halfway through cooking time. Transfer pork to a serving platter; cover with foil to keep warm. Repeat with the remaining 1 tablespoon oil and the remaining four pork slices.

  • In the same skillet cook onion over medium heat about 4 minutes or until crisp-tender. In a small bowl combine cranberries, broth and vinegar; carefully add to skillet. Heat through. Serve onion mixture over pork slices.

Nutrition Facts

211 calories; 8.7 g total fat; 1.5 g saturated fat; 53 mg cholesterol; 116 mg sodium. 378 mg potassium; 14.7 g carbohydrates; 1 g fiber; 6 g sugar; 18.2 g protein; 1 IU vitamin a iu; 1 mg vitamin c; 27 mcg folate; 13 mg calcium; 1 mg iron; 26 mg magnesium;