- 2 whole pork tenderloins - (1 1/2 to 2 lbs total)
- 1 tablespoon canola oil
- 1 tablespoon butter
- Salt to taste
- Freshly-ground black pepper to taste
- 2 garlic cloves finely chopped
- 1/2 teaspoon crumbled dried thyme
- 1/2 cup reduced sodium chicken broth
- 1/4 cup dry marsala
- 1/4 cup water
- 1 tablespoon tomato paste
- 1 packet sugar substitute
- 2 tablespoons chopped fresh Italian (flat leaf) parsley
Heat oven to warm setting. Slice tenderloins diagonally into 3/4-inch thick cutlets. Pound cutlets to 1/4-inch thickness between layers of plastic wrap.
Heat oil and butter in a large heavy skillet over medium-high heat. Brown cutlets in batches, 2 minutes per side. Transfer to a plate, sprinkle with salt and pepper and place in warm oven.
Add garlic and thyme to skillet. Cook, stirring, 30 seconds. Add wine, chicken broth, marsala, water, tomato paste, and sugar substitute. Mix well, and cook 5 minutes over medium-high heat until sauce thickens.
Return pork and any accumulated juices to skillet and simmer until meat is cooked through, about 2 minutes. Serve immediately; garnished with parsley.
This recipe yields 6 servings.
Carbohydrates: 1.5 grams
Net Carbs: 1.5 grams
Protein: 32 grams
Fat: 9.5 grams
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