Ready in just 30 minutes, this pork tenderloin dish will please the whole family!

Diabetic Living Magazine
Source: 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

211.5 calories; protein 18.2g 36% DV; carbohydrates 14.7g 5% DV; exchange other carbs 1; dietary fiber 1g 4% DV; sugars 6.4g; fat 8.7g 13% DV; saturated fat 1.5g 8% DV; cholesterol 52.5mg 18% DV; vitamin a iu 0.5IU; vitamin c 1.4mg 2% DV; folate 26.7mcg 7% DV; calcium 12.7mg 1% DV; iron 1.3mg 8% DV; magnesium 26.4mg 9% DV; potassium 378.2mg 11% DV; sodium 116.3mg 5% DV.