Pork Medallions with Apple-Sage Sauce
YIELD: Serves 4
Per Portion:
GI: 19
GL: 3.8
Calories: 250; Carbohydrates: 20g; Protein: 28g; Fat: 7g; Saturated fats: 3g; Sodium: 111g.
INGREDIENTS:
· 1 Pork Tenderloin (about 1 pound)
· 2 C. Granny Smith apples, sliced
· 1 C. plain yogurt
· ½ C. apple juice
· ¼ C. sliced green onions or shallots
· 2 T. unbleached, all-purpose flour
· ½ t. sage
· 2 T. chopped chives
PREPARATION:
1. Preheat oven to 325 degrees.
2. In a small saucepan, sauté green onions or shallots for 1 minute over medium low heat.
2. Stir in flour and sage, mixing until smooth.
3. Add yogurt and apple juice, slowly, stirring until thickened.
4. Place pork tenderloin in 9 ½ X 13 Pyrex ® glass dish.
5. Pour sauce over pork tenderloin.
6. Tuck apple slices in, partially under pork tenderloin and sauce.
7. Sprinkle with chives.
8. Cover dish and place in oven.
9. Bake, covered until pork is tender, about 55 minutes.
10. Remove pork tenderloin and slice lengthwise into approximately ½ inch pieces.
Side Dish: Steamed Brussels Sprouts
YIELD: Serves 4
Per portion:
GI: Too low to measure
GL: Too low to measure
Calories: 19; Carbohydrates: 4g; Protein: 2g; Fat: 0g; Saturated Fat: 0g; Sodium: 11mg
INGREDIENTS:
· 2 cups Brussels Sprouts
PREPARATION:
1. Rinse Brussels sprouts under cold running water.
2. Place on cutting board, and slice in half, lengthwise.
3. Place in vegetable steamer, cover.
4. Steam over medium high heat for about 12 minutes until sprouts are just tender and still crisp green in color.
5. Serve with pork tenderloin.
Bon appetit!
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