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Pork in Apple-Brandy Glaze

Source of Recipe

The New Family Cookbook for People with Diabetes - e-mail
Exchanges
Serves: 4

- One 1-pound pork tenderloin
- 2 tablespoons apple jelly
- 1/4 teaspoon salt
- 1/8 teaspoon ground white pepper
- 2 tablespoons brandy or Cognac
- 1 tablespoon chopped fresh parsley

Make medallions by cutting the pork tenderloin across the grain into 4 pieces (about 4 ounces each). Pound the pieces between sheets of wax paper to a thickness or 1/2 inch. If the tenderloin is in 2 smaller pieces, cut into 8 pieces (2 oz each).

Brush each medallion with apply jelly and sprinkle with salt and pepper.

Prepare a large non-stick skillet with non-stick pan spray,
and heat over medium heat. Add the pork and cook 5 minutes
per side, or until the meat is cooked through. Remove to a
warm serving platter.

Add the brandy to the skillet; deglaze by stirring the browned bits from the bottom of the skillet into the brandy. Cook and stir 2 minutes. Drizzle the sauce over the pork; sprinkle with parsley.

Serving Size: 1 medallion (3-1/2 oz. pork) or 2 smaller medallions (4 oz. pork)

Per Serving: Calories: 181, Fat: 4g, Cholesterol:71mg, Sodium: 200mg, Carbohydrate: 7g, Dietary Fiber: 0g, Sugars: 6g, Protein: 25g ++++ Exchanges: 1/2 Other carbohydrate, 4 Very Lean Meat