ADVERTISEMENT
Pork Tenderloin with Apple-Onion Chutney
Pork Tenderloin with Apple-Onion Chutney
0 Reviews
From: Diabetic Living Magazine
If you'd like the chutney in this pork tenderloin recipe to be both sweet and tart, opt for sweet apples like red or golden delicious and sweet onion.
- By: Diabetic Living Magazine
Ingredients 2 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
- 1 (8 ounce) piece pork tenderloin
- ⅛ teaspoon dried thyme, crushed
- ⅛- ¼ teaspoon pepper
- ¾ cup thinly sliced onion
- 8 ounces apples, cored and sliced
- ¼ cup water
- 2 tablespoons cider vinegar
- 1 teaspoon honey
- ¼ teaspoon salt
- ⅛ teaspoon ground cumin (optional)
- Chopped fresh thyme (optional)
Preparation
-
Prep
-
Ready In
- Trim fat from pork. Cut the meat in half crosswise. Place each piece, cut side down, between two pieces of plastic wrap. Working from center to edges, pound lightly with the flat side of a meat mallet to ½-inch thickness. Remove the plastic wrap. Sprinkle the meat with dried thyme and pepper.
- Lightly coat an unheated large skillet with cooking spray. Add the pork. Cook over medium-high heat for 6 to 9 minutes or until a thermometer inserted in the pork registers 145°F, turning once halfway through cooking. Transfer the pork to a plate. Cover and keep warm.
- For chutney, cook onion in the same skillet about 4 minutes or until tender, stirring occasionally. Stir in apple slices, the water, vinegar, honey, salt, and cumin (if desired). Bring to boiling; reduce heat. Simmer, uncovered, for 4 to 5 minutes or until the liquid is almost evaporated and the apples are tender, stirring occasionally. Return the pork to the skillet and heat through. Divide the pork and chutney between two plates. If desired, garnish with fresh thyme.
- Serving size: 4 ounces pork and ½ cup chutney
- Per serving: 219 calories; 2 g fat(1 g sat); 4 g fiber; 24 g carbohydrates; 25 g protein; 15 mcg folate; 73 mg cholesterol; 17 g sugars; 66 IU vitamin A; 10 mg vitamin C; 31 mg calcium; 2 mg iron; 344 mg sodium; 586 mg potassium
- Carbohydrate Servings: 1½
- Exchanges: 3 lean protein, 1 fruit, 1 vegetable
