Slices of moist, tender venison are drizzled with a rich and fruity blackberry sauce in this 30-minute entree recipe. If you don't have venison, substitute pork tenderloin. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Trim fat from meat. Using sharp knife, cut slits in the meat at 1-inch intervals. Insert garlic slices into the slits. Brush the meat with 1 tablespoon oil; sprinkle lightly with salt and ground pepper.

  • Cook the meat in large skillet over medium heat until done, turning once. (For venison, allow 10 to 12 minutes for medium doneness; for pork, allow 20 to 25 minutes or until juices run clear (160 degrees F.)

  • Meanwhile, for sauce, cook shallot and garlic in the remaining tablespoon hot oil in a medium saucepan, for 2 to 3 minutes or until tender. Stir in blackberry preserves and broth. Bring to boiling; reduce heat. Simmer, uncovered, for 4 to 6 minutes or until reduced to about 1/3 cup, stirring often. Stir in butter and honey.

  • Slice the meat; arrange on serving platter. Spoon the sauce over the meat.

Nutrition Facts

272 calories; total fat 8.3g 13% DV; saturated fat 2.3g; cholesterol 70mg 23% DV; sodium 115mg 5% DV; potassium 259mg 7% DV; carbohydrates 30.7g 10% DV; fiber 0.5g 2% DV; sugar 21g; protein 18g 36% DV; exchange other carbs 2; vitamin a iu 142IU; vitamin c 5mg; folate 10mcg; calcium 20mg; iron 3mg; magnesium 19mg.