Ready in just 30 minutes, this pork tenderloin dish will please the whole family!

Source: Diabetic Living Magazine


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Trim fat from pork. Cut pork crosswise into eight slices. Place each slice between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound pork to 1/4-inch thickness. Discard plastic wrap.

  • In a shallow dish combine flour, salt and pepper. Dip pork slices into flour mixture, turning to coat. Coat a heavy large skillet with cooking spray. Add 1 tablespoon of the oil to skillet; heat over medium-high heat. Add four pork slices to hot oil; cook 3 to 4 minutes or until pork is slightly pink in center, turning once halfway through cooking time. Transfer pork to a serving platter; cover with foil to keep warm. Repeat with the remaining 1 tablespoon oil and the remaining four pork slices.

  • In the same skillet cook onion over medium heat about 4 minutes or until crisp-tender. In a small bowl combine cranberries, broth and vinegar; carefully add to skillet. Heat through. Serve onion mixture over pork slices.

Nutrition Facts

2 pork slices and 2 tablespoons onion mixture
212 calories; protein 18.2g; carbohydrates 14.7g; dietary fiber 1g; sugars 6.4g; fat 8.7g; saturated fat 1.5g; cholesterol 52.5mg; vitamin a iu 0.5IU; vitamin c 1.4mg; folate 26.7mcg; calcium 12.7mg; iron 1.3mg; magnesium 26.4mg; potassium 378.2mg; sodium 116.3mg.

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