PORK MEDALLIONS WITH MARSALA
1 pound pork tenderloin, cut into 1/2-inch slices
all-purpose flour
1 clove garlic, minced
1/2 cup sweet Marsala wine
2 tablespoons chopped fresh parsley
chopped red onion (optional)
Lightly dust pork with flour.
Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add pork slices and cook 3 minutes per side or until browned. Remove from pan.
Reduce heat to medium. Add garlic to skillet; cook and stir 1 minute.
Add wine and pork; cook 3 minutes or until pork is barely pink in center. Remove pork from skillet.
Stir in parsley. Simmer wine mixture until slightly thickened, 2 to 3 minutes. For a special touch, sprinkle with chopped red onion just before serving.
Dietary Exchanges: 3 Lean Meat
Nutrients per serving: Calories 159, Total Fat 4, Sat. Fat 1g, (Calories from Fat 24%), Carbohydrate 1g, protein 24g, Cholesterol 65mg, Sodium 49mg, Fiber <1g.
Makes 4 servings
Source: Best Recipes: Diabetic Cooking; Feb 2001
1 pound pork tenderloin, cut into 1/2-inch slices
all-purpose flour
1 clove garlic, minced
1/2 cup sweet Marsala wine
2 tablespoons chopped fresh parsley
chopped red onion (optional)
Lightly dust pork with flour.
Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add pork slices and cook 3 minutes per side or until browned. Remove from pan.
Reduce heat to medium. Add garlic to skillet; cook and stir 1 minute.
Add wine and pork; cook 3 minutes or until pork is barely pink in center. Remove pork from skillet.
Stir in parsley. Simmer wine mixture until slightly thickened, 2 to 3 minutes. For a special touch, sprinkle with chopped red onion just before serving.
Dietary Exchanges: 3 Lean Meat
Nutrients per serving: Calories 159, Total Fat 4, Sat. Fat 1g, (Calories from Fat 24%), Carbohydrate 1g, protein 24g, Cholesterol 65mg, Sodium 49mg, Fiber <1g.
Makes 4 servings
Source: Best Recipes: Diabetic Cooking; Feb 2001
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