- Prep Time
- 20 mins
- Total Time
- 45 mins
- Serves
- 4
Ingredients
- 1/4 cup
- egg whites
- 60 mL
- 1/3 cup
- honey Dijon dressing
- 75 mL
- 3 cups
- Mini Stoneground Wheat Crackers
- 750 mL
- 1/4 tsp
- pepper
- 1 mL
- 1
- pork tenderloin (about 3/4 lb/375 g), trimmed
- 1 tbsp
- margarine, divided
- 15 mL
- 1/2 cup
- unsweetened apple sauce
- 125 mL
- 1/4 tsp
- ground cinnamon
- 1 mL
- 4
- small baked sweet potatoes, about 4 oz (125 g) each
- 2 cups
- steamed broccoli
- 500 mL
Directions
Step 1
Whisk egg whites with dressing in a large, shallow bowl. Place crackers in a resealable plastic bag. Seal and finely crush crackers with a rolling pin. Transfer crumbs to a large, shallow plate; stir with pepper.
Step 2
Slice tenderloin into disks that are 1/2 -inch (1 cm) thick. Using a meat mallet or heavy bottomed saucepan, flatten each piece until doubled in diameter. Coat each piece evenly with egg white mixture, then lightly press into crumbs; shake off excess.
Step 3
Heat a large, nonstick skillet over medium heat. Melt half the margarine in skillet. Add half the pork and cook until golden brown and cooked through, 2 to 3 min. per side. Transfer to plates. Add remaining margarine to skillet and cook remaining pork. Blend applesauce and cinnamon. Serve pork with baked sweet potatoes, steamed broccoli and applesauce.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of recipe):
- Calories:
- 490
- Fat:
- 11 g
- Saturated Fat:
- 2 g
- Carbs:
- 68 g
- Fibre:
- 9 g
- Cholesterol:
- 60 mg
- Protein:
- 31 g
- Sodium:
- 480 mg
