Serves - 8 / Serving Size - 2 medallions
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Cranberry Onion Chutney
2 tsp olive oil
1/2 medium red onion, diced
1 cup fresh cranberries
1/4 cup Splenda
1/2 cup balsamic vinegar
1/2 cup low-sugar apricot preserves
Breaded Pork Medallions
1 lb pork tenderloin, cut into 16 medallions
3 egg whites
1 tsp hot sauce
3/4 cup cornmeal
1/2 tsp garlic salt
1/2 tsp ground black pepper
2 tsp olive oil
1. Heat a medium saucepan over medium-high heat. Add olive oil and red onion, and sauté 6-7 minutes or until ingredients begin to caramelize. Add cranberries, Splenda, vinegar, and preserves. Bring to a boil. Reduce to a simmer and cook for 15 minutes or until chutney has a thick jam-like consistency.
2. Pound pork medallions until about 1/4 inch thick.
3. In a small bowl, whisk together egg whites and hot sauce. In a separate bowl, stir together the cornmeal, garlic salt, and black pepper.
4. Dip each medallion in egg mixture, then in cornmeal to coat.
5. Heat a large sauté pan over medium-high heat. Add olive oil and a generous amount of cooking spray to the pan. Once the oil is hot, sauté the medallions in batches, cooking for about 2 minutes on each side.
6. Serve chutney over the medallions.
Exchanges/Carbs: 2 lean meat / 1-1/2 carbs
Calories - 180 Sodium - 125mg
Calories from Fat - 35 Total Carbs - 22 g w/ net Carbs - 20g
Total Fat - 4g Dietary Fiber - 2g
Saturated Fat - 0.8g Sugar - 9g
Trans Fat - 0g Protein - 13g
Cholesterol - 30mg
Source: The Healthy Carb Diabetes Cookbook by Chef Jennifer Bucko, MCFE & Lara Rondinelli, RD, LDN, CDE
- If you can't find fresh whole cranberries, check the frozen section. Just make sure that they're not packed in syrup or added sugar. Since I couldn't find them at all last year, I bought several bags during the holiday season and put them in the freezer.
- To save time, I had boneless pork chops that were already 1/4" thick and just them into smaller pieces.
- A little cornstarch mixed with water is my go to thickener. Even after 25 minutes the sauce was nowhere near jam-like, so cornstarch thickener to the rescue.
- Yes, this will definitely be made again, especially the chutney. I've found serious competition for regular cranberry sauce with the holiday turkey or chicken.