Pork Cutlets with Applesauce
Prep Time
Serves
Cooking Mode
¼ cup egg whites
⅓ cup honey Dijon dressing
3 cups Mini Stoneground Wheat Crackers
¼ tsp pepper
1 pork tenderloin (about 3/4 lb/375 g), trimmed
1 tbsp margarine, divided
½ cup unsweetened apple sauce
¼ tsp ground cinnamon
4 small baked sweet potatoes, about 4 oz (125 g) each
2 cups steamed broccoli
¼ cup egg whites
⅓ cup honey Dijon dressing
3 cups Mini Stoneground Wheat Crackers
¼ tsp pepper
1 pork tenderloin (about 3/4 lb/375 g), trimmed
1 tbsp margarine, divided
½ cup unsweetened apple sauce
¼ tsp ground cinnamon
4 small baked sweet potatoes, about 4 oz (125 g) each
2 cups steamed broccoli
Directions
1Whisk 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.
2Slice 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.
3Heat 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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Personal Note
Personal Note
