The secret ingredient in this pork recipe is the balsamic vinegar. It gives a subtle "concentrated" punch to the onion mixture because it is reduced quickly.

Diabetic Living Magazine
Source: Diabetic Living Magazine
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Coat a 15x10x1-inch baking pan with cooking spray; set aside.

    Advertisement
  • In a small bowl combine garlic powder, allspice, pepper and 1/8 teaspoon salt. Sprinkle garlic powder mixture evenly over the pork; rub in with your fingers.

  • In a very large nonstick skillet heat 1 teaspoon of the oil over medium-high heat; tilt skillet to coat bottom lightly with oil. Add tenderloin; cook about 6 minutes or until browned on both sides, turning once after 4 minutes cooking. Place tenderloin on prepared baking pan. Roast, uncovered, 12 to 15 minutes or until an instant-read thermometer inserted in center of tenderloin registers 145 degrees F.

  • Meanwhile, in the same skillet heat the remaining 1 tablespoon oil over medium-high heat. Add onions. Cook and stir about 8 minutes or until golden brown, stirring to scrape up any browned bits from the bottom of the skillet. Add cherries, vinegar and brown sugar. Cook and stir about 1 minute more or until most of the liquid has evaporated. Remove from heat. Stir in 1/8 teaspoon salt; set aside.

  • Place tenderloin on cutting board; let stand 3 minutes. Slice pork. Serve pork with the onion mixture. Garnish with tarragon.

Tips

Tip: If using a sugar substitute, choose Splenda Brown Sugar Blend. Follow package directions to use product amount equivalent to 1 teaspoon brown sugar. Nutrition Per Serving with Substitute: Same as below, except 10 g total sugar, 206 mg sodium.

Nutrition Facts

225.1 calories; protein 23.7g 47% DV; carbohydrates 17.6g 6% DV; exchange other carbs 1; dietary fiber 1.7g 7% DV; sugars 11.6g; fat 6.6g 10% DV; saturated fat 1g 5% DV; cholesterol 69.7mg 23% DV; vitamin a iu 271.4IU 5% DV; vitamin c 5.8mg 10% DV; folate 13.1mcg 3% DV; calcium 33.6mg 3% DV; iron 1.5mg 8% DV; magnesium 31.3mg 11% DV; potassium 495mg 14% DV; sodium 199.6mg 8% DV.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/08/2018
Very tasty! Read More