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Cider Pork

Preparation time: 20 minutes
Servings: 2

  • ¾ lb pork tenderloin
  • 1 Tbsp fresh rosemary (or 2 tsp dried)
  • 2 tsp olive oil
  • Salt and freshly ground black pepper to taste
  • 1 cup apple cider
  1. Remove fat from pork. Butterfly pork by cutting in half lengthwise and opening like a book. Do not cut all the way through. Cut in half crosswise to make 2 pieces.
  2. Sprinkle with rosemary.
  3. Heat oil in a nonstick skillet just big enough to snugly fit the pork. Brown pork on both sides, about 5 minutes total. Salt and pepper the cooked sides.
  4. Add cider to the skillet and bring to a simmer. Cover pan with a lid and cook on low for 10 minutes.
  5. Remove pork to a plate and raise heat to high. Reduce liquid by half, and then spoon sauce over pork.

Lean meat: 4
Fruit: 1

Nutritional Information
Serving size: ½ recipe

 Calories  305
 Calories from Fat            99
 Total Fat  11 g
 Saturated Fat  3 g
 Cholesterol  97 mg 
 Sodium  75 mg 
 Carbohydrate  15 g
 Dietary Fiber  1 g
 Sugars  13 g
 Protein  35 g


Recipe courtesy of: Mix ‘N Match Meals In Minutes For People With Diabetes  

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