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THE DIABETIC NEWSLETTER by
The Diabetic Gourmet Magazine
http://diabeticgourmet.com

> HERBED-RUBBED PORK TENDERLOIN WITH DIJON-APRICOT MOP SAUCE
> Serves: 8
> Source: "The New American Heart Association Cookbook"
>
> INGREDIENTS
> - Herb Rub:
> 1 tablespoon dried rosemary, crushed
> 1 tablespoon dried thyme, crumbled
> 1 tablespoon ground cumin
> 2 teaspoons coarsely ground pepper
> 2 teaspoons paprika
> 2 teaspoons celery seeds
>
> 2 1-pound pork tenderloins, all visible
> fat removed
>
> - Dijon-Apricot Mop Sauce:
> 1 teaspoon acceptable vegetable oil
> 1 small onion, finely chopped (3/8 cup)
> 1/2 cup cider vinegar
> 1/4 cup honey
> 1/4 cup all-fruit apricot preserves
> 2 tablespoons Dijon mustard
> 1 teaspoon grated lemon zest
> 1 tablespoon fresh lemon juice
>
> Vegetable oil spray
>
> DIRECTIONS
> 1. In a small bowl, combine rub ingredients. Using your
> hands or a spoon, rub mixture evenly over pork. Set aside.
> 2. Preheat oven to 350 degrees F. or preheat grill on medium-
> high.
> 3. For mop sauce, heat oil in a small saucepan over medium-high
> heat, swirling to coat. Saute onion for 2 to 3 minutes,
> or until translucent, stirring occasionally.
> 4. Stir in remaining sauce ingredients. Bring to a boil.
> Reduce heat and simmer for 5 minutes, stirring occasionally.
> (You may wish to reserve 1/2 cup sauce to use as a
> dipping sauce for cooked pork.)
> 5. Lightly spray a broiling pan and rack with vegetable
> oil spray. Put tenderloins on rack in pan. Bake for 30
> minutes. Using a pastry brush or basting mop (a small
> dishwashing mop can be used - new and clean, of course),
> baste on all sides. Bake for 10 minutes, then baste
> again. Bake for 10 to 15 minutes, or until pork is no
> longer pink in the center or registers 165 degrees F.
> on meat thermometer. Or grill tenderloins for 10 minutes
> per side (40 minutes total), then baste with mop sauce
> and cook for 2 to 3 minutes per side, or until pork is
> cooked through.
>
> Nutritional Information Per Serving: (Sauce)
> Calories: 218; Fat: 5 grams; Carbohydrates: 18 grams;
> Protein: 2.5 grams; Sodium: 145 mg; Cholesterol: 67 mg;
> Fiber 1 gram
> Exchanges: 1 Fat; 1 Bread/Starch
>
> Nutritional Information Per Serving: (Pork)
> Calories: 151; Fat: 5 grams; Carbohydrates: 2 grams;
> Protein: 24 grams; Sodium: 49 mg; Cholesterol: 67 mg;
> Fiber: 1 gram
> Exchanges: 3 Medium-Fat Meat



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