Pork Dijon from Healthy Diabetic Recipes

Pork Dijon Recipe

Recipe Ingredients:

1 lb pork tenderloin
2 tsp olive oil
1 cup chicken broth
2 tbsp dijon mustard
1 tbsp cornstarch

Recipe Instructions:

Cut tenderloin into medallions. Saut‚ medallions in hot oil in a nonstick frying pan until brown.

Mix together chicken broth, mustard, and cornstarch. Pour over medallions. Cook, stirring sauce until thickened; cover and simmer until pork is done. Divide into 4 equal portions.

4 servings/Serving size: 1/4 recipe

Exchanges: All dinner menus this week have about 550 calories and include:

2-3 Starch servings 1-3 Meat or Meat Substitute servings 1-3 Vegetable servings 1 Fruit serving 1-2 Fat servings

Total Fat: 20g Total Carbohydrate: 45g Protein: 33 g

Some menus have 1 Skim Milk serving instead of 1 Meat, 1 Starch, or 1 Fruit serving.

Recipe for Monday, 8/24/98

All recipes this week are part of a complete dinner from the cookbook Magic Menus for People with Diabetes, featuring more than 200 low-fat, calorie-controlled meals to help you create thousands of delicious and well-balanced daily menus.

You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).

Dinner: 1 serving Pork Dijon 2/3 cup cooked brown rice 1 cup steamed French-cut green beans with 1 tsp margarine 1&1/4 cups strawberries with 2 Tbsp low-fat sour cream


MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/30/98

Converted by MC_Buster.

Servings: 4

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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