Pork tenderloins topped with an Asian-inspired plum chutney and served over wilted bok choy will delight everyone at your table. If you don't have bok choy on hand, substitute sautéed spinach or kale.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

40 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Heat sesame oil in a small saucepan. Add onion and garlic to the saucepan. Cook over medium heat for 4 minutes or until tender. Stir in plums, vinegar, ginger, soy sauce, honey, 1/8 teaspoon salt, and the coriander. Bring to boiling; reduce heat. Cover and simmer for 5 minutes or until the plums are tender; set aside.

  • Trim fat from meat. Cut the meat crosswise into 1-inch slices. Press the cut side of each piece with the palm of your hand to make an even thickness. Sprinkle the meat with the remaining 1/8 teaspoon salt.

  • Coat an unheated large skillet with cooking spray. Heat over medium-high heat. Add the pork and cook for 2 to 3 minutes per side or until the juices run clear. Remove from the skillet and keep warm.

  • Add bok choy to skillet. Cover and cook for 3 minutes or until wilted, stirring occasionally. Place the bok choy on a serving platter. Top with the pork and the plum mixture. Sprinkle with scallions.

Nutrition Facts

191 calories; protein 27.5g 55% DV; carbohydrates 11.8g 4% DV; dietary fiber 3g 12% DV; sugars 7.9g; fat 4.1g 6% DV; saturated fat 1g 5% DV; cholesterol 73.7mg 25% DV; vitamin a iu 9578.1IU 192% DV; vitamin c 100.3mg 167% DV; folate 147.2mcg 37% DV; calcium 238.8mg 24% DV; iron 3mg 17% DV; magnesium 76.1mg 27% DV; potassium 1077.6mg 30% DV; sodium 391.9mg 16% DV.