Diabetic Recipes
Pork Scaloppine with Tomato and Pepper Sauce over Creamy Polenta
(makes 4 servings)
| 12 | ounces (360g) pork loin, all fat removed |
| 4 | sun-dried tomato halves (not packed in oil) |
| olive oil cooking spray |
| 3 | large cloves garlic, thinly sliced |
| 1/2 | large red bell pepper, seeds removed and thinly sliced lengthwise |
| 1/2 | large green bell pepper, seeds removed and thinly sliced lengthwise |
| 1 | 14 1/2 -ounce (411g) can diced, no salt added, tomatoes, well drained |
| 2 | tablespoons (30 ml) dry white wine |
| 1/4 | cup (60 ml) canned fat-free, low-sodium chicken broth |
| 1/4 | teaspoon (1.25 ml) fresh rosemary, minced or pinch crumbled dried |
| Creamy Polenta (recipe follows) |
| 4 | Greek olives, pitted and sliced, for garnish |
- Cut the pork loin into 4 slices. Place each slice between pieces of waxed paper and pound until the pork is 1/4 inch (0.6 cm) thick.
- Place the sun-dried tomatoes in a bowl and cover with boiling water for approximately 5-8 minutes. Drain and chop.
- Lightly coat a nonstick skillet with cooking spray. Add pork and sauté over medium-high heat for 2 to 3 minutes per side, turning once. Remove and keep warm. Add the garlic and peppers to the skillet. Sauté for 3 minutes. Add the sun-dried tomatoes, drained diced tomatoes, white wine, chicken broth and rosemary. Continue cooking over medium-high heat, stirring occasionally, until reduced by half, about 4 minutes. Just before serving, add the pork to the skillet. Serve pork over the polenta, spooning 1/4 of the sauce over each serving. Garnish with the sliced olives.
| Per serving (pork only): | 165 calories (28% calories from fat), 20 g protein, 5 g total fat (1.7 g saturated fat), 9 g carbohydrates, 2 g dietary fiber, 50 mg cholesterol, 720 mg potassium, 56 mg sodium |
| Diabetic exchanges: | 2 1/2 lean protein, 1/2 carbohydrate (2 vegetable) |
