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Pork Medallions with Orange-Rosemary Sauce
Source: dLife

A sweet orange glaze tops off these tender pork tenderloins.

Rating:
Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 213.2
Total Carbs 4.9 g
Dietary Fiber 0.5 g
Sugars 2.4 g
Total Fat 5.6 g
Saturated Fat 1.2 g
Unsaturated Fat 0.7 g
Potassium 578.9 mg
Protein 27.7 g
Sodium 379.3 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Fruits , 3 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 lb  Pork, tenderloin, lean, raw
0 1/2 tsp  black pepper
0 1/4 tsp  salt
2 tsp  olive oil
1 each  cooking spray
1 tbsp  minced garlic
0 1/2 cup  Wine, red, Sangiovese, 5 fl ounce serving
0 1/2 tsp  dried rosemary
2 tbsp  tomato paste
0 3/4 cup  fat free reduced sodium chicken broth
0 1/4 cup  orange juice
Directions
  1. Cut excess fat from pork and slice into 1-inch thick pieces.
  2. Arrange pork between 2 layers of plastic wrap. Using a meat mallet or heavy rolling pin, pound each piece to 1/2 inch thickness.
  3. Season both sides of pork with salt and pepper.
  4. Pour 1 teaspoon oil in a cooking spray coated frying pan and heat over medium-high heat. Lay pork in pan and cook 3 minutes per side or until fully cooked.
  5. Remove pork from pan and reserve.
  6. Heat the other teaspoon of oil in the same frying pan and sauté garlic for 45 seconds.
  7. Mix in wine and rosemary; scrape bottom of pan to release any browned bits.
  8. Stir in tomato paste and cook 2 minutes.
  9. Pour in broth and orange juice and cook 6 minutes or until sauce is thick.
  10. Spoon sauce over pork.

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