Healthy Diabetic Recipes

Original Source Unknown
Servings: 6 to 8

1/4 pork tenderloins (each 3/4 to 1 lb), fat trimmed
1/2 tsp salad oil or olive oil
1 lb mushrooms, rinsed and sliced thinly
2 Tbsp minced shallots or green onion
3 cloves garlic, minced or pressed
2 Tbsp balsamic vinegar
1/2 cup liquid nonfat, nondairy creamer or whipping cream
3 Tbsp Dijon mustard
1 tsp Worcestershire
1/2 tsp dried rubbed sage leaves
1 Tbsp lemon juice
1/4 tsp sugar substitute (i.e.: Equal)

About 1/4 cup minced chives or green onion tops
Salt and pepper

1. Cut tenderloins across the grain into 1-inch-thick slices.
Place pieces of meat well apart between sheets of plastic wrap.
Pound firmly and gently with a flat mallet until meat is evenly
about 1/4 inch thick; if making ahead, roll up meat in plastic
wrap and seal in a plastic bag. Chill up to 1 day.

2. Rub bottom of a nonstick 10-12 inch frying pan with a light
coating of oil. Place pan over medium-high heat; add mushrooms,
shallots, garlic, and vinegar; stir often until mushroom liquid
evaporates and slices begin to brown lightly, 10-12 minutes.
Pour from pan into a container and keep warm.

3. Rub pan bottom lightly with more oil and place over high heat.
When pan is hot, fill with some of the pork (do not crowd). Turn
pieces just as edges turn white; cook until no longer pink in
center (cut to test), about 1-1/2 to 2 minutes total. As cooked,
transfer pork to container with mushrooms. Repeat until all the
pork is cooked.

4. To pan, add the creamer, mustard, Worcestershire, sage, lemon
juice, and alternative sweetener. Stir over high heat until
boiling vigorously; drain any liquid from pork and mushrooms into
pan and return to a boil. Remove sauce from heat. Quickly arrange
on warm dinner plates equal portions of the meat with mushrooms
on top. Pour sauce over servings and sprinkle with chives. Season
to taste with salt and pepper.

Nutrition:
141 Calories, 19g Protein, 226mg Sodium, 55mg Cholesterol,
3.8g Fat, 5.6g Carbs

Exchanges: 2 1/2 Low-Fat Meat, 1 Vegetable

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