Cider Pork

Preparation time: 20 minutes
Servings: 2

• ¾ lb pork tenderloin
• 1 Tbsp fresh rosemary (or 2 tsp dried)
• 2 tsp olive oil
• Salt and freshly ground black pepper to taste
• 1 cup apple cider

1. Remove fat from pork. Butterfly pork by cutting in half lengthwise and opening like a book. Do not cut all the way through. Cut in half crosswise to make 2 pieces.
2. Sprinkle with rosemary.
3. Heat oil in a nonstick skillet just big enough to snugly fit the pork. Brown pork on both sides, about 5 minutes total. Salt and pepper the cooked sides.
4. Add cider to the skillet and bring to a simmer. Cover pan with a lid and cook on low for 10 minutes.
5. Remove pork to a plate and raise heat to high. Reduce liquid by half, and then spoon sauce over pork.

Exchanges
Lean meat: 4
Fruit: 1

Nutritional Information
Serving size: ½ recipe

Recipe courtesy of: Mix ‘N Match Meals In Minutes For People With Diabetes