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Warm Cabbage Slaw with Pork Medallions

:  September/October 1991

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Shredded green and red cabbage tossed with hot, fruity dressing make a colorful low-fat coleslaw. The pork medallions transform it into a main dish.


Warm Cabbage Slaw with Pork Medallions Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 2 tablespoons pecans
  • 2 1/2 cups shredded green cabbage
  • 2 1/2 cups shredded red cabbage
  • 1/4 cup vinegar
  • 1/4 cup apple juice
  • 1 tablespoon honey
  • 8 ounces pork tenderloin, trimmed and cut into 1-inch-thick medallions
  • Salt and freshly ground pepper to taste
  • 2 teaspoons canola oil
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard

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Preparation

  1. Preheat oven to 350°F. Spread pecans in a pie plate and toast, stirring twice, until fragrant for about 10 minutes. (To toast pecans in a microwave oven, spread them in a microwave-proof pie plate and microwave at 100 percent power for 4 to 5 minutes, stirring twice.) Let cool and chop coarsely.
  2. Place cabbages in a large salad bowl. Combine vinegar, apple juice and honey in a small bowl. Set aside.
  3. Season pork medallions with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook just until browned on the outside and no longer pink inside, 2 to 3 minutes on each side. Remove from pan and cover loosely with foil to keep warm.
  4. Add garlic to the pan and sauté, stirring, for 30 seconds. Add vinegar mixture and bring it to a boil, stirring to remove any caramelized bits on the bottom of the pan. Stir in mustard. Pour the sauce over the cabbage and toss. Place the pork medallions on top of the cabbage and sprinkle with pecans.

Nutrition

Per serving: 163 calories; 7 g fat ( 1 g sat , 3 g mono ); 32 mg cholesterol; 13 g carbohydrates; 4 g added sugars; 13 g protein; 2 g fiber; 59 mg sodium; 395 mg potassium.

Nutrition Bonus: Vitamin C (69% daily value), Selenium (29% dv).

Carbohydrate Servings: 1

Exchanges: 1 vegetable, 1 1/2 lean meat, 1 fat


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Recipe Categories

Type of Dish
Salad, main dish
Main dish, meat
Ethnic/Regional
American
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
4
Main Ingredient
Pork
Preparation/ Technique
Saute
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Entertaining, casual
Publication
September/October 1991
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