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Meat - Pork Medallions in Apple/Brandy Glaze

Source of Recipe

from diabetic gourmet


List of Ingredients

1 1lb. pork tenderloin
2 tbsp. apple jelly
1/4 tsp. salt
1/8 tsp. ground white pepper
2 tbsp. brandy or Cognac
1 tsp. dried parsley


Recipe

Make the medallions by cutting the pork tenderloin across the grain into 4 equal sized pieces.
Pound the pieces between sheets of wax paper to a 1/2" thickness.
If the tenderloin has come in 2 smaller pieces, then cut it into 8 equal sized pieces.
Brush each piece with the apply jelly and sprinkle with the salt and pepper.
Coat a large non stick frying pan with non stick cooking spray.
Heat the frying pan over a medium heat.
Add the pork and cook for 5 minutes per side, or until the meat is cooked through.
Remove to a warm serving platter.
Add the brandy to the skillet. Stir the browned bits from the bottom of the pan into the brandy. (deglazing)
Cook and stir for 2 minutes.
Drizzle the sauce over the pork and sprinkle with parsley.
Makes 4 servings.
(Serving size: 1 medallion = 3 1/2oz. pork, or 2 smaller medallions = 4oz.)

Nutritional info per serving:
Calories: 181, Fat: 4g, Chol: 71mg, Sod: 200mg, Carb: 7g, Diet Fibr: 0g, Sugars: 6g, Prot: 25g
Diabetic exchanges: 1/2 Other carbohydrate, 4 Very Lean Meat