I made this for dinner last night, and it's delicious.

Karen
Type 2

Onion-Glazed Pork
(from Better Homes & Gardens New Diabetic Cookbook)

Start to finish: 35 minutes

1 12-oz. pork tenderloin (4 3-oz. boneless pork chops, 1/2" thick, will also
work well with this recipe)
Nonstick spray coating
1 tablespoon olive oil
2 medium onions, sliced and separated into rings
1 tablespoon brown sugar
1/3 cup water
3 tablespoons balsamic vinegar or white wine vinegar (I used balsamic
vinegar)
2 teaspoons cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons snipped parsley

1. Trim any fat from pork. Cut pork crosswise into 1/2-inch-thick slices.
Spray a large nonstick skillet with nonstick coating. Preheat skillet over
medium-high heat. Cook half of the pork in the hot skillet for 3 1/2 to 4
minutes or until pork is slightly pink in the center and the juices run
clear, turning once. Remove pork from skillet; keep warm. Repeat with
remaining pork.

2. Carefully add oil to skillet; add the onions. Cook, covered, over
medium-low heat for 13-15 minutes or until onions are tender. Uncover; stir
in the brown sugar. Cook and stir over medium-high heat for 4 to 5 minutes
or until onions are golden.

3. Meanwhile, in a small bowl stir together water, vinegar, cornstarch,
salt, and pepper; carefully stir into onion mixture in skillet. Cook and
stir until thickened and bubbly. Cook and stir for 2 minutes more. Return
pork to skillet; heat through.

4. To serve, transfer the pork and onion mixture to a serving platter.
Sprinkle with parsley. Makes 4 servings.

Nutrition facts per serving: 179 calories, 7 g total fat (2 g saturated
fat), 60 mg. cholesterol, 182 mg. sodium, 10 g carbohydrate, 1 g fiber, 19 g
protein
Daily values: 1% vit. A, 10% vit. C, 1% calcium, 11% iron

Exchanges: 2 lean meat, 2 vegetable

Archived from group: alt>food>diabetic