Pork tenderloins topped with an Asian-inspired plum chutney and served over wilted bok choy will delight everyone at your table. If you don't have bok choy on hand, substitute sautéed spinach or kale.

Source: Diabetic Living Magazine


Recipe Summary test

40 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Heat sesame oil in a small saucepan. Add onion and garlic to the saucepan. Cook over medium heat for 4 minutes or until tender. Stir in plums, vinegar, ginger, soy sauce, honey, 1/8 teaspoon salt, and the coriander. Bring to boiling; reduce heat. Cover and simmer for 5 minutes or until the plums are tender; set aside.

  • Trim fat from meat. Cut the meat crosswise into 1-inch slices. Press the cut side of each piece with the palm of your hand to make an even thickness. Sprinkle the meat with the remaining 1/8 teaspoon salt.

  • Coat an unheated large skillet with cooking spray. Heat over medium-high heat. Add the pork and cook for 2 to 3 minutes per side or until the juices run clear. Remove from the skillet and keep warm.

  • Add bok choy to skillet. Cover and cook for 3 minutes or until wilted, stirring occasionally. Place the bok choy on a serving platter. Top with the pork and the plum mixture. Sprinkle with scallions.

Nutrition Facts

3 ounces cooked pork, 2/3 cup bok choy, and 1/3 cup plum chutney
191 calories; protein 27.5g; carbohydrates 11.8g; dietary fiber 3g; sugars 7.9g; fat 4.1g; saturated fat 1g; cholesterol 73.7mg; vitamin a iu 9578.1IU; vitamin c 100.3mg; folate 147.2mcg; calcium 238.8mg; iron 3mg; magnesium 76.1mg; potassium 1077.6mg; sodium 391.9mg.

3 1/2 lean protein, 1 1/2 vegetable, 1 fruit