Pork cutlets, chops, and tenderloins are all healthy, lean, low-glycemic cuts that you can add to your weekly menu for a little variety. The pork cutlets called for in this recipe are a thin cut of meat, so they cook quickly and take up the flavor of any sauce well.
To get an accurate read on a tenderloin’s temperature, use a meat thermometer (preferably an instant read variety) and test in the thickest part of the meat. You want to make sure your pork tenderloin is cooked to an internal temperature of 160 degrees to avoid trichinosis.
Low-Glycemic Pork Cutlets with Apricot Sauce
Preparation time: 5 minutes
Cooking time: 16 minutes
Yield: 6 servings
2 teaspoons plus 1 teaspoon extra-virgin olive oil
6 boneless pork loin cutlets, about 3/4-inch thick
1/4 teaspoon salt
Black pepper to taste
1 small onion, cut in half, thinly sliced
1 clove garlic, minced
1/2 cup apricot preserves
1/2 cup low-sodium chicken broth
2 tablespoons chopped fresh flat-leaf parsley
In a large nonstick skillet, heat 2 teaspoons of olive oil over medium heat. Season the cutlets with the salt and pepper. When the oil is hot, add the pork and cook until lightly browned, or about 3minutes per side. Remove the pork from the skillet and set aside.
In a medium saucepan, heat the remaining 1teaspoon of olive oil. Add the onion, and sauté it until tender, about 2 minutes. Add the garlic, and sauté for 1 minute. Then add the apricot preserves and broth, and bring the mixture to a boil. Reduce the heat, and simmer until the liquid is reduced by half, about 2 minutes.
Return the pork cutlets to the skillet you browned them in, sprinkle them with parsley, and heat them through, about 5 minutes. Place the cutlets on a serving platter, and drizzle the apricot sauce evenly over each one.
Per serving: Calories 301 (From Fat 134); Glycemic Load 7 (Low); Fat 15g (Saturated 50g); Cholesterol 70mg; Sodium 168mg; Carbohydrate 18g (Dietary Fiber 1g); Protein 24g.
