Source: America's Complete Diabetes Cookbook

Edited by Katherine E. Younker, MBA, RD, Certified Diabetes Educator

 

Serves: 4

 

1 lb lean pork	2 tsp vinegar
2 tbsp all-purpose flour	½ tsp dried thyme
¼ tsp salt	4 cloves garlic, halved
¼ tsp pepper	2 carrots, cut in 2 inch
2 tbsp vegetable oil (approx.)	pieces
1 onion, coarsely chopped	2 apples, peeled and
1 cup apple juice or water	quartered
2 tsp Dijon mustard	5 small potatoes, quartered
	1 cup frozen peas

 

Cut pork into 1 inch cubes. In bag, combine flour, salt and pepper; add pork and shake to coat. Set aside. In large skillet, heat half of the oil over low heat; cook onion for 5 minutes. Transfer to bowl. Heat remaining oil medium-high heat; brown pork, in batches if necessary and adding more oil if needed. Add to bowl. Pour apple juice into skillet; bring to boil, scraping up brown bits from bottom of pan. Stir in mustard, vinegar and thyme. Return pork and onion to skillet. Add garlic, carrots and apples; cover and bring to boil. Reduce heat and cook for 15 minutes, stirring occasionally. Add potatoes; cook for 15 to 20 minutes or until meat and vegetables are tender. Stir in peas; cook for 5 minutes.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	424	½ fruit	n/a
Fat, total	14 g	1½ fat
Fat, saturated	3 g	1½ starch
Carbohydrates	47 g	3 vegetables
Protein	28 g	2½ lean meat
Cholesterol	68 mg
Dietary Fiber	5 g
Sodium	250 mg