- 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
Method
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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- 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
