Pounding slices of pork tenderloin into cutlets helps it cook quickly. This dinner, complete with a sweet apple-and-onion sauce, is done in 30 minutes.

Source: Diabetic Living Magazine


Recipe Summary

30 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • Place each piece of meat, cut-side down, between 2 pieces of plastic wrap. Working from center to edges, pound lightly with the flat side of a meat mallet to 1/2-inch thickness. Remove plastic wrap. Sprinkle meat with the pepper and thyme.

  • Lightly coat a large nonstick skillet with cooking spray. Heat over medium heat. Add meat to pan; cook for 6 to 8 minutes or until done (160 degrees F), turning once. Remove meat from pan, reserving drippings. Cover meat and keep warm.

  • Add onion to the reserved drippings in the pan. Cook for about 4 minutes or until onion is tender, stirring occasionally. Stir in apples, water, vinegar, sugar, cumin (if desired) and salt.

  • Bring to boiling. Boil gently, uncovered, for 4 to 5 minutes or until the liquid is almost evaporated and the apples are moist and tender, turning apples and onion occasionally. Return the meat to the pan; heat through.

Nutrition Facts

1 cutlet with 1/2 sauce
190 calories; protein 19g; carbohydrates 23g; dietary fiber 4g; sugars 16g; fat 3g; saturated fat 1g; cholesterol 55mg; vitamin a iu 48IU; vitamin c 7mg; folate 16mcg; calcium 30mg; iron 1mg; potassium 461mg; sodium 327mg.

2 1/2 lean protein, 1 1/2 fruit, 1/2 vegetable