Thursday, January 15, 2009

From my e-mail box

Here's a recipe that came in my e-mail today from Taste of Home. Looks easy, delicious and it's well within Mama's sodium range so hooray for them! I'll be test driving this one soon. I'm thinking jasmine rice and fresh green beans to go along with it.

Pork Medallions in Orange Sauce

TIME: Prep: 15 min. Cook: 25 min.
1/2 cup orange juice
1/4 cup sherry or reduced-sodium chicken broth
2 tablespoons ketchup
1 tablespoon light corn syrup
1 teaspoon grated orange peel
1 pork tenderloin (1 pound), cut into 1/2-inch slices
1/4 to 1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 teaspoons canola oil

Directions: In a small bowl, combine the orange juice, sherry or broth, ketchup, corn syrup and orange peel; set aside.
Flatten pork to 1/4-in. thickness; sprinkle with rosemary, salt and pepper. In a large nonstick skillet, brown pork in oil. Remove and keep warm.
Pour juice mixture into the skillet, stirring to loosen browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until liquid is reduced to 1 cup. Return pork to the pan; cover and simmer for 4-5 minutes or until meat is no longer pink.

One serving: 3 ounces cooked pork with 2 tablespoons sauce
Calories: 194
Fat:6 g
Saturated Fat: 1 g
Cholesterol: 63 mg
Sodium: 289 mg
Carbohydrate: 10 g
Fiber: 0 g
Protein: 23 g
Diabetic Exchange: 3 lean meat, 1/2 starch.

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