Sage and rosemary perfectly season the wine sauce in this quick-and-easy main dish pork recipe.

Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • Trim fat from meat. Cut meat into 1/2-inch slices. Place each slice between two pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly until 1/4 inch thick. Remove plastic wrap. Sprinkle meat with pepper. Place flour in a shallow dish. Dip meat into flour, turning to coat evenly.

  • In a very large skillet, heat 2 teaspoons of the oil over medium-high heat. Add half of the meat to skillet. Cook about 4 minutes or until meat is browned, turning once halfway through cooking. Remove meat from skillet; cover and keep warm.

  • Add the remaining 2 teaspoons oil to skillet; cook the remaining meat as directed above. Remove from skillet; cover and keep warm.

  • To prepare sauce: Add garlic to the same skillet; cook and stir for 30 seconds. Add wine, sage, and rosemary; cook and stir for 2 minutes. Add broth; return meat to skillet. Bring just to boiling. Cook, uncovered, for 2 minutes. In a small bowl, combine the water and cornstarch; stir into broth mixture. Cook and stir for 2 minutes more.

  • Transfer meat to serving plates; top with sauce. If desired, sprinkle with parsley.

Nutrition Facts

3 ounces cooked meat with 1/4 cup sauce
220 calories; protein 25.4g; carbohydrates 7.6g; dietary fiber 0.8g; sugars 0.6g; fat 6.8g; saturated fat 1.4g; cholesterol 73.5mg; vitamin a iu 17IU; vitamin c 0.9mg; folate 3mcg; calcium 15.5mg; iron 1.3mg; magnesium 41.1mg; potassium 439.9mg; sodium 199.2mg.

3 1/2 lean protein, 1/2 fat, 1/2 starch