- 1/4 cup chicken broth or water
- 3 cups shredded red cabbage
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 1/2 pounds pork tenderloin
- 3/4 cup apple juice concentrate
- 3 tablespoons honey mustard
- 1 1/2 tablespoons Worcestershire sauce
Preheat oven to 450°F. Pour broth into shallow nonstick roasting pan; heat on stovetop over medium heat. Add cabbage, onion, and garlic; cook and stir 2 to 3 minutes or until cabbage wilts.
Add pork to roasting pan. (If using two small tenderloins, place side-by-side.) Transfer pan to oven; roast 10 minutes.
Meanwhile, combine apple juice concentrate, mustard, and Worcestershire sauce in small bowl. Pour half of mixture over pork. Roast 10 minutes.
Baste pork with half of remaining apple juice mixture; stir remaining half into cabbage. Roast 15 to 20 minutes or until meat thermometer inserted in center of pork registers 160°F. Let stand 5 minutes. Slice pork and serve with cabbage and pan juices.
Yield: 6 servings. Serving size: 1/6th of recipe.
Nutrition Facts Per Serving:
Calories: 227, Carbohydrates: 21 g, Protein: 24 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 66 mg, Sodium: 145 mg, Fiber: 1 g
Exchanges per serving: 1/2 Fruit, 1 Vegetable, 3 Meat.
Copyright Diabetic Cooking.