Sweet & Sour Pork Cutlets
Serve with a Green Salad

Serves 4

• 1/4 cup maple syrup
• 3 tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard
• 1 (1-pound) pork tenderloin, trimmed
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Combine syrup and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 3 minutes), stirring occasionally. Remove from heat; stir in mustard.

Cut pork crosswise into 8 pieces even pieces. Place each pork piece between 2 sheets of heavy plastic wrap and pound to 1/4-inch thickness using a meat mallet.

Heat oil in a large nonstick skillet over medium-high heat. Season pork with salt and pepper.

Add pork to skillet and cook 3 minutes on each side. Add vinegar and syrup sauce and cook 1 minute or until desired degree of doneness. Turn to coat pork in sauce. Place 2 pork cutlets on each plate and drizzle about 1 tablespoon syrup mixture over each serving.

Per Serving (2 cutlets per serving): 212 Calories; 6g Fat (27.0% calories from fat); 2g Saturated Fat; 24g Protein; 14g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 356mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.

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