Pork in Apple Brandy Glaze

One 1-pound pork tenderloin
2 tablespoons apple jelly
1/4 teaspoon salt
1/8 teaspoon ground white pepper
2 tablespoons brandy or Cognac
1 tablespoon chopped fresh parsley

Make medallions by cutting the pork tenderloin across the grain into 4 pieces (about 4 ounces each). Pound the pieces between sheets of wax paper to a thickness or 1/2 inch. If the tenderloin is in 2 smaller pieces, cut into 8 pieces (2 oz. each).

Brush each medallion with apply jelly and sprinkle with salt and pepper.

Prepare a large non-stick skillet with non-stick pan spray, and heat over medium heat. Add the pork and cook 5 minutes per side, or until the meat is cooked through. Remove to a warm serving platter.

Add the brandy to the skillet; deglaze by stirring the browned bits from the bottom of the skillet into the brandy. Cook and stir 2 minutes. Drizzle the sauce over the pork; sprinkle with parsley.

Serving Size: 1 medallion (3-1/2 oz. pork) or 2 smaller medallions (4 oz. pork)

Serves: 4
Source: The New Family Cookbook for People with Diabetes

Nutritional Information Per Serving: Calories: 181, Fat: 4g, Cholesterol: 71mg, Sodium: 200mg, Carbohydrate: 7g, Dietary Fiber: 0g, Sugars: 6g, Protein: 25g

Diabetic Exchanges: 1/2 Other carbohydrate, 4 Very Lean Meat