Pork Medallions with Apricot Sage Sauce

Using a little bit of fruit in your dishes is another great way to add flavor without added salt.

Prep time: 5 minutes

Nutrition Facts

Serving Size: 3 ounces pork and 3 tablespoons sauce per serving

  • Calories 185
  • Carbohydrate 11 g
  • Protein 23 g
  • Fat 5
  • Saturated Fat 1.4 g
  • Sugars 8 g
  • Dietary Fiber 0 g
  • Cholesterol 60 mg
  • Sodium 70 mg

This Recipe Serves 2

Ingredients

8 ounces pork tenderloin, all visible fat discarded, cut into
1/2-inch slices
1/8 teaspoon pepper
1 teaspoon olive oil
1 tablespoon finely chopped shallot or onion
1/2 cup fat-free, low-sodium chicken broth
1 large or 2 medium fresh sage leaves
2 tablespoons all-fruit apricot spread

Instructions

  1. Season the pork on both sides with the pepper. In a large nonstick skillet, heat the oil over medium-high heat. Cook the pork for 6 to 8 minutes, or until just slightly pink in the center, turning once. Transfer to a plate. Cover with aluminum foil to keep warm.
  2. Put the shallot in the skillet. Cook for 1 minute, stirring constantly. Pour the broth into the skillet, stirring to dislodge any browned bits. Let boil for about 5 minutes, or until the liquid is reduced to about half (about 1/4 cup).
  3. Meanwhile, chop the sage. Whisk the sage and apricot spread into the sauce. Spoon over the pork.

Chef's Tip: Chop the sage leaves right before adding them to the sauce. If they stand too long, the cut edges will turn brown.

Make It Gluten-Free: Confirm all ingredients are gluten-free and this recipe can be made gluten-free.

Choices/Exchanges: 1 Fruit, 3 Lean Meat

From Diabetes and Heart Healthy Meals for Two by The American Diabetes Association and The American Heart Association

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