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Balsamic Pork Scallopini with Garlic Sweet Potatoes and Sugar Snap Peas

How's this for a sweet meal idea that's also a sweet deal? The cost of this recipe is just $4.63 a serving, thanks to the amazing recipe developers who wrote The 12-Week Diabetes Cookbook.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Entrées
Servings 4 servings

Ingredients
  

Balsamic Pork Scallopini

  • 1 1/2 pounds pork tenderloin
  • Olive oil spray
  • 2 cups diced onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup balsamic vinegar
  • 1/4 cup Pine Nuts
  • 1/4 cup chopped cilantro

Garlic Sweet Potatoes & Sugar Snap Peas

  • 1 pound # Sweet potatoes about 3 1/2 cups strips
  • 1/2 pound sugar snap peas trimmed (about 3 1/2 cups)
  • 4 teaspoons olive oil
  • 4 cloves mediumgarlic crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions
 

Balsamic Pork Scallopini

  • Remove fat from pork tenderloin and cut into 2-inch slices. Flatten the slices with a meat bat or the bottom of a clean, heavy skillet to about 1/2-inch thickness.
  • Heat a nonstick skillet over medium-high heat. Spray with olive oil spray. Add onion and sauté 3 minutes. Move onion to the sides of the skillet.3. Add pork to the skillet and sauté 2 minutes per side.Remove to a plate; sprinkle with salt and pepper.
  • Increase heat under the skillet to high and add vinegar. Reduce liquid by half, about 1 minute. Add pine nuts and warm, about 30 seconds.
  • Divide pork among 4 dinner plates and spoon sauce and pine nuts on top. Sprinkle cilantro on top.

Garlic Sweet Potatoes & Sugar Snap Peas

  • Wash potatoes. Peel and cut them into strips about the same size as the sugar snap peas (about 2 inches × 1/2 inch).
  • Microwave method: Place potatoes and sugar snap peas in a bowl and cook in a microwave oven on high for 5 minutes. Stove-top method: Bring a saucepan of water to a boil and add the potatoes. Boil 3 minutes, add sugar snap peas, and boil 2 more minutes. Drain.
  • When the pork is cooked and removed from skillet, add the oil and garlic to the same skillet used for the pork. Add the potatoes and snow peas. Toss for 2–3 minutes or until potatoes are crisp and cooked through. Sprinkle with salt and pepper and serve.

Notes

This recipe is excerpted from The 12-Week Diabetes Cookbook by Linda Gassenheimer.
Nutrition Information: Total Calories 500, Total Fat 14 g, Saturated Fat 2.6 g, Monounsaturated Fat 6.2 g, Trans Fat 0.0 g, Cholesterol 110 mg, Sodium 620 mg, Potassium 1420 mg, Total Carbohydrate 48 g, Fiber 7 g, Sugars 20 g, Protein 41 g, Phosphorus 545 mg
Helpful Hints from the Author
  • Thin cut boneless pork chops can be used instead of pork tenderloin.
  • Green beans or snow peas can be substituted for sugar snap peas. The cooking time and method are the same.
  • Use 2 skillets if you don’t have one large enough to fit all of the pork.
Keyword Low Sugar, Under $5
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