Pork Scaloppini in White Wine Sauce
Recipe from Diabetic Living
Sage and rosemary perfectly season the wine sauce in this Diabetic Living recipe.
Serving size: 3 ounces cooked meat with 1/4 cup sauce
Total Time: 30 mins
see savings1 1 poundpork tenderloin
see savings1/4 teaspoonground black pepper
see savings3 tablespoonswhole wheat flour
see savings4 teaspoonsolive oil
see savings2cloves garlic, minced
see savings1/2 cupdry white wine or reduced-sodium chicken broth
see savings2 teaspoonssnipped fresh sage or 1/2 teaspoon dried sage, crushed
see savings1 teaspoonsnipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
see savings1 cupreduced-sodium chicken broth
see savings2 tablespoonswater
see savings1 tablespooncornstarch
see savings2 tablespoonssnipped fresh parsley (optional)
Trim fat from meat. Cut meat into 1/2-inch slices. Place each slice between two pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly until 1/4 inch thick. Remove plastic wrap. Sprinkle meat with pepper. Place flour in a shallow dish. Dip meat into flour, turning to coat evenly.
Add the remaining 2 teaspoons oil to skillet; cook the remaining meat as directed above. Remove from skillet; cover and keep warm.
Add garlic to the same skillet; cook and stir for 30 seconds. Add wine, sage, and rosemary; cook and stir for 2 minutes. Add broth; return meat to skillet. Bring just to boiling. Cook, uncovered, for 2 minutes. In a small bowl, combine the water and cornstarch; stir into broth mixture. Cook and stir for 2 minutes more.
Transfer meat to serving plates; top with sauce. If desired, sprinkle with parsley.
Per Serving: cal. (kcal) 220, Fat, total (g) 7, chol. (mg) 73, sat. fat (g) 1, carb. (g) 8, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 1, pro. (g) 25, vit. A (IU) 0, vit. C (mg) 0.59, Thiamin (mg) 0.82, Riboflavin (mg) 0.42, Niacin (mg) 6.91, Pyridoxine (Vit. B6) (mg) 0.63, Folate (µg) 4.03, Cobalamin (Vit. B12) (µg) 0.55, sodium (mg) 199, Potassium (mg) 440, calcium (mg) 20.19, iron (mg) 1.26, Starch () 0.5, Lean Meat () 3.5, Fat () 0.5, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet