Recipes
Pork sliders with raspberry mustard sauce
Ingredients:
1/2 tsp (3 mL) garlic powder
1/2 tsp (3 mL) dried thyme leaves
1/2 tsp (3 mL) coarsely ground black pepper
1 lb (450 g) pork tenderloin
1 Tbsp (15 mL) canola oil or canola oil cooking spray
12 wheat or multigrain mini rolls, halved
Sauce
1/4 cup (60 mL) raspberry fruit spread
2 Tbsp (30 mL) coarse-grain Dijon mustard
2 Tbsp (30 mL) canola mayonnaise
1 tsp (15 mL) pourable sugar substitute
1/4 tsp (2 mL) ground allspice
1/8 tsp (0.60 mL) dried red pepper flakes (optional)
Instructions:
1. Preheat oven to 425° F/220° C. Combine garlic powder, thyme, and black pepper in a small bowl. Sprinkle both sides of pork tenderloin with garlic powder mixture. Heat canola oil in a large nonstick skillet over medium-high heat. Add pork, cook 3 minutes, turn, and cook 2 more minutes or until richly browned. Remove from heat.
2. Coat a foil-lined baking sheet with canola oil cooking spray, place pork on baking sheet, and cook 18-20 minutes, until barely pink in center. Place on a cutting board and let stand 5 minutes before thinly slicing. If desired, wrap rolls in foil and place in oven 5 minutes to warm before serving.
3. Place fruit spread in a microwave-safe small bowl. Cover and microwave on high power for 20 seconds or until slightly melted. Stir in remaining sauce ingredients until well blended.
4. To serve, place pork on a serving platter and sauce in another small bowl. Serve with rolls.
Notes:
Calories: 140 g
Total fat: 4.0 g
Saturated fat: 0.6 g
Cholesterol: 20 mg
Sodium: 210 mg
Carbohydrate: 17 g
Fibre: 2 g
Sugars: 5 g
Protein: 10 g
Recipe courtesy of The Heart-Smart Diabetes Kitchen: Fresh, Fast, and Flavorful Recipes Made with Canola Oil from the American Diabetes Association and CanolaInfo, copyright 2009.
CanolaInfo.org