Recipes: A Pig in the Poke

the recipes

february 2001

A Pig in the Poke

Pork Scaloppine with Tomato and Pepper Sauce over Creamy Polenta

(makes 4 servings)

12	ounces (360g) pork loin, all fat removed
4	sun-dried tomato halves (not packed in oil)
	olive oil cooking spray
3	large cloves garlic, thinly sliced
1/2	large red bell pepper, seeds removed and thinly sliced lengthwise
1/2	large green bell pepper, seeds removed and thinly sliced lengthwise
1	14 1/2 -ounce (411g) can diced, no salt added, tomatoes, well drained
2	tablespoons (30 ml) dry white wine
1/4	cup (60 ml) canned fat-free, low-sodium chicken broth
1/4	teaspoon (1.25 ml) fresh rosemary, minced or pinch crumbled dried
	Creamy Polenta (recipe follows)
4	Greek olives, pitted and sliced, for garnish

Cut the pork loin into 4 slices. Place each slice between pieces of waxed paper and pound until the pork is 1/4 inch (0.6 cm) thick.
Place the sun-dried tomatoes in a bowl and cover with boiling water for approximately 5-8 minutes. Drain and chop.
Lightly coat a nonstick skillet with cooking spray. Add pork and sauté over medium-high heat for 2 to 3 minutes per side, turning once. Remove and keep warm. Add the garlic and peppers to the skillet. Sauté for 3 minutes. Add the sun-dried tomatoes, drained diced tomatoes, white wine, chicken broth and rosemary. Continue cooking over medium-high heat, stirring occasionally, until reduced by half, about 4 minutes. Just before serving, add the pork to the skillet. Serve pork over the polenta, spooning 1/4 of the sauce over each serving. Garnish with the sliced olives.

Per serving (pork only):	165 calories (28% calories from fat), 20 g protein, 5 g total fat (1.7 g saturated fat), 9 g carbohydrates, 2 g dietary fiber, 50 mg cholesterol, 720 mg potassium, 56 mg sodium
Diabetic exchanges:	2 1/2 lean protein, 1/2 carbohydrate (2 vegetable)

Creamy Polenta

(makes 4 servings)

2	cups (480 ml) water
1/2	teaspoon (2.5 ml) salt (optional)
2/3	cup (235 g) polenta or stone-ground yellow cornmeal
2	tablespoons (24 g) grated Parmesan cheese

In a deep saucepan, bring the water and salt (if using) to a boil. Gradually stir in polenta and cook, stirring, until thick and creamy, about 5 minutes. Stir in the cheese.
Divide the polenta between 4 plates and serve as directed above.

Per servings:	98 calories (12% calories from fat), 3 g protein, 1 g total fat (0.6 g saturated fat), 18 g carbohydrates, 2 g dietary fiber, 3 mg cholesterol, 41 mg potassium, 59 mg sodium
Diabetic exchanges:	1 carbohydrate (bread/starch)

Pears and Parmesan

Select small ripe Bosc pears if you can find them. Serve with a tiny wedge of imported Parmesan cheese-it's rich, tasty, and a little of it will go a long way.

Diabetic exchanges:

1 small pear = 1 carbohydrate (fruit)

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