Pork In Apple-Brandy Glaze

February 13 00:00 2003 Print This Article
Pork In Apple-Brandy Glaze

4 Servings


  • 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


  1. 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).
  2. Brush each medallion with apply jelly and sprinkle with salt and pepper.
  3. 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.
  4. 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.

    Nutritional Information Per Serving (1 medallion (3-1/2 oz. pork) or 2 smaller medallions (4 oz. pork)):
    181 calories
    25 g protein
    4 g fat
    7 g carbohydrate
    71 mg cholesterol
    200 mg sodium
    Diabetic Exchanges: 1/2 Other carbohydrate, 4 Very Lean Meat

Source: The New Family Cookbook for People with Diabetes

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