Atkins Pork Recipes

Ingredients:

2 whole pork tenderloins - (1 1/2 to 2 lbs
1 tbsp canola oil
1 tbsp butter
Salt, to taste
Freshly-ground black pepper, to taste
2 garlic cloves, finely chopped
1/2 tsp crumbled dried thyme
1/2 cup reduced sodium chicken broth
1/4 cup dry marsala
1/4 cup water
1 tbsp tomato paste
1 packet sugar substitute
2 tbsp chopped fresh Italian (flat leaf) p

Instructions:

Heat oven to warm setting. Slice tenderloins diagonally into 3/4-inch
thick cutlets. Pound cutlets to 1/4-inch thickness between layers of
plastic wrap.

Heat oil and butter in a large heavy skillet over medium-high heat. Brown
cutlets in batches, 2 minutes per side. Transfer to a plate, sprinkle with
salt and pepper and place in warm oven.

Add garlic and thyme to skillet. Cook, stirring, 30 seconds. Add wine,
chicken broth, marsala, water, tomato paste, and sugar substitute. Mix
well, and cook 5 minutes over medium-high heat until sauce thickens.

Return pork and any accumulated juices to skillet and simmer until meat is
cooked through, about 2 minutes. Serve immediately; garnished with
parsley.

This recipe yields 6 servings.

Carbohydrates: 1.5 grams
Net Carbs: 1.5 grams
Protein: 32 grams
Fat: 9.5 grams
Calories: 264

Comments: To cut prep time, ask the butcher to slice and pound the
tenderloins for you to the thickness specified, or just ask for pork
cutlet. As the sauce cooks most of the alcohol in the marsala evaporates,
leaving an intensely flavored sauce.

Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-18-2003 by Joe Comiskey - Mad's Recipe Emporium"

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Per Serving (excluding unknown items): 41 Calories; 4g Fat (88.8% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 5mg
Cholesterol; 42mg Sodium. Exchanges: 0 Vegetable; 1 Fat; 0 Other
Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 6