Recipe of the Month

Apple Cinnamon Pork Tenderloin

By Karen Ten Cate, M.A., R.D., Certified Diabetes Educator
St.Vincent Diabetes Center

Recipe makes 8 servings.

You will need:

Small cooking bag

1 ½ lbs. pork tenderloin

1 tsp. cinnamon

2 tbsp. Splenda Brown Sugar Blend

2 tbsp. cornstarch

2 Red Delicious apples, peeled

2 tbsp. dried cranberries

Directions:

1. Stir cinnamon, cornstarch and Splenda Brown Sugar Blend together.

2. Peel and slice apples.

3. Pour cinnamon mixture over apples and cranberries. Then mix.

4. Slice fat off edge of tenderloin and discard fat.  Put tenderloin in cooking bag. Pour mixture over pork and shake.

5. Bake in fastened bag 50-55 minutes at 400 degrees.

1/8th of the recipe is ½ carbohydrate serving, 2 ½ meat servings.
(Contains 9g carbohydrate, 137 calories, 3 g fat, 18 g protein, and 44mg sodium.)

Serving Ideas:

Serve with steamed baby carrots, green beans or sugar snap peas (free vegetables).

Salad with tomato, 2 tsp.bacon pieces, or 2 tbsp. almond slices.(1 tbsp.dressing = 2 fats)

Diced potatoes brushed with olive oil, rosemary  and black pepper roasted on a cookie sheet in oven. (½ cup = 1 carbohydrate serving)

Aunt Millie's Split Top Wheat Rolls (1 roll = 1 carbohydrate serving)

Baked pears with Cinnamon Splenda (½ of a medium pear = 1 carbohydrate serving)