Baked Stuffed Pork Tenderloin
Use packaged stuffing mix in this recipe. It’s a simple dish that adds variety to your diet.
For this recipe, and for dozens of other Association-approved recipes, purchase Quick & Healthy Volume II, 2nd Edition by award-winning author Brenda J. Ponichtera, Registered Dietitian from our online store.
1/2 cup chopped onion
1/2 cup chopped celery
1 1/2 cups fat-free chicken broth*
6 cups (6 oz) packaged unseasoned stuffing mix (cubes)
1/2 tsp dried sage
1/2 tsp dried thyme
1/8 tsp dried marjoram
1 lb pork tenderloin
1 tsp dried parsley
1/4 tsp salt (optional)
1/8 tsp ground black pepper
- Preheat oven to 350 degrees.
- In a large saucepan, combine onion, celery and broth.
- Simmer, covered, on low until vegetables are soft. Add stuffing mix, thyme, sage, and marjoram.
- Mix well until blended. Set aside.
- Slice pork into 1/4" slices. Arrange half of the slices in an 8" x 8" pan that has been sprayed with nonstick cooking spray.
- Top with the stuffing. Place remaining pork slices on stuffing. Sprinkle with remaining seasonings.
- Cover with aluminum foil. Bake for 30 minutes or until pork is no longer pink.
3 lean meat
Calories: 317 g
Calories from Fat:
Total Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 65 mg
Sodium: 411 mg
Total Carbohydrate: 35 g
Dietary Fiber: 1 g
Sugars: 2 g
Protein: 31 g
Not all recipes presented here are necessarily appropriate for all people with diabetes, nor will all recipes fit into every meal plan. No two meal plans are alike. Work with your health care provider, diabetes educator or dietitian to design a meal plan that's right for you, and includes the foods you love. A key message for people with diabetes is "Carbs Count." Foods high in carbs (carbohydrates) -- bread, tortillas, rice, crackers, cereal, fruit, juice, milk, yogurt, potatoes, corn, peas, sweets -- raise your blood glucose levels the most.
For many people, having 3 or 4 servings of a carb choice at each meal and 1 or 2 servings at snacks is about right. Keep an eye on your total number of servings. For example, if you choose to have dessert, cut back on potatoes.
Round out your meals with a serving of:
- Meat (such as fish or chicken) or meat substitute (such as beans, eggs, cheese, and tofu) about the size of a deck of cards and
- Non-starchy vegetables (such as broccoli or lettuce). If you have three (3) or more servings of non-starchy vegetables, count them as a carbohydrate choice. Three (3) servings is equal to 1 1/2 cups of cooked vegetables, or three (3) cups of raw vegetables.
Check your blood glucose to see how your food choices or these recipes affect your blood glucose. If your meal plan isn't working for you, talk to your dietitian about making a new one.
Along with exercise and medications (insulin or oral diabetes pills), nutrition is important for good diabetes management. By eating well-balanced meals in the correct amounts, you can keep your blood glucose level as close to normal (non-diabetes level) as possible.
The recipes on this page are only a part of what is offered in recipe books from the American Diabetes Association. Many also include information on meal planning, portion control, food buying and seasoning, as well as general cooking hints and tips for people with diabetes.
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