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. Source: Diabetic Living Magazine

Diabetic Living Magazine


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; 4.1 g total fat; 1 g saturated fat; 74 mg cholesterol; 392 mg sodium. 1078 mg potassium; 11.8 g carbohydrates; 3 g fiber; 8 g sugar; 27.5 g protein; 9578 IU vitamin a iu; 100 mg vitamin c; 147 mcg folate; 239 mg calcium; 3 mg iron; 76 mg magnesium;