1 pork tenderloin
1 clove garlic
Paprika
2 tbsp. butter
1/2 tsp. marjoram or savory
1/2 c. cream
1 c. sliced mushrooms
3 tbsp. white wine
Salt and pepper
2 tbsp. flour

Rub pork with garlic. Dust heavily with paprika and brown in butter. Add mushrooms and coat well with butter. Then add wine, salt, pepper and seasonings. Cover and gently simmer 40 minutes or until tender. Mix flour with cream. Add to sauce in pan after removing cooked tenderloin. Cook a few minutes. Serve with tenderloin.

SWEET AND SOUR PORK
1 lb. pork tenderloin or boneless pork butt

MARINADE
1 tbsp. soy sauce
1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 tsp. cornstarch
2 tbsp. peanut or corn oil
1 clove garlic, thinly sliced
1 green pepper, cored, seeded & cut into 1/2" cubes
1 peeled carrot, cut into julienne strips
4 tbsp. cider vinegar
4 tbsp. sugar
2 tbsp. tomato catsup
1 tbsp. soy sauce
1/2 c. chicken broth

BATTER
1/2 c. flour
2 tbsp. cornstarch
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. sugar
1/2 c. cold water
2 c. peanut or corn oil
1 tbsp. cornstarch combined with 3 tbsp. water

Cut the pork into 1" cubes. Blanch in 1 quart boiling water for 2 minutes; drain and run under cold water. Drain again and dry well. Combine the marinade ingredients, add the pork and set aside. In a saucepan heat the peanut oil. Add the garlic, green pepper and carrot and stir fry for 2 minutes. Remove and set aside near the cooking area. Add the vinegar, sugar, catsup, soy sauce and chicken broth to the same cooking pan. Stir to dissolve and set on burner to be heated later. Combine the batter ingredients. Use a wire whisk to mix the batter until smooth. Heat a wok or frying pan. Add the oil and heat to about 365 degrees. When heating, take about 1 tablespoon warm oil from the wok and add to the batter. Mix well. Mix the marinated pork again, drain and add to the batter. With a spoon, drop half of the coated pork cubes, 1 by 1, into the hot oil and fry for 4 to 5 minutes. The pork cubes should be crisp and brown. Fry the rest of the batter dipped pork. Keep warm. Bring the sauce to a boil while stirring. Add the cornstarch and water mixture and stir until the sauce clears and thickens. Add the cooked vegetables. Mix to blend. Serve over the fried pork. Serves 8.

PORK LOIN
2 tbsp. olive oil
1 lb. Spanish olives, sliced
2 sweet red peppers, cored, seeded & sliced
2 tbsp. all-purpose flour
1 (12 oz.) pkg. fresh mushrooms, sliced
1 c. reduced sodium chicken broth
3 tbsp. tomato paste
2 tbsp. dry sherry
2 tbsp. paprika
2 tsp. salt
1/2 tsp. leaf thyme, crumbled
1/8 tsp. ground hot red pepper
1 lbs. pork tenderloin, trimmed
1 c. low-fat plain yogurt
Wide egg noodles (optional)

Heat 1 tablespoon oil in large skillet. Add onion and pepper. Cook stirring occasionally 8 minutes or until tender. Remove to bowl. Stir flour into skillet; cook, whisking constantly, 2 to 3 minutes. Stir in mushrooms, broth, tomato paste, sherry, paprika, salt, thyme, hot pepper and onion mixture. Cover; simmer for 5 minutes. Meanwhile, slice pork lengthwise in half; slice crosswise in 1/4 inch thick strips. Add to skillet; cook uncovered 5 minutes or until no longer pink in center. Remove from heat; let stand 10 to 15 minutes. Stir in yogurt until blended and smooth. Spoon over egg noodles and garnish with parsley, if you wish.

RASPBERRY VINEGAR PORK TENDERLOIN
1 tbsp. butter
1 tbsp. olive oil or vegetable oil
3 lbs. pork tenderloin, cut 1 inch thick*
1/2 c. raspberry vinegar, divided**
3 garlic cloves, sliced thin
2 tomatoes, seeded and chopped
1 tsp. dried sage or thyme, tarragon or basil
1 tbsp. fresh or dried parsley
1/2 c. chicken stock
Salt, pepper to taste
Fresh raspberries to garnish
Sage to garnish

Melt butter in a large skillet; add oil. Brown the pork on each side over high heat. Pour off oil; reduce heat to medium low. Add 2 tablespoons vinegar and garlic. Cover; simmer for 10 minutes. Remove pork to heated container; cover to keep warm. Add remaining vinegar; stir up browned bits from bottom of skillet. Raise heat and boil until the vinegar is reduced to a thick glaze. Add the tomatoes, sage, parsley and chicken stock. Boil until liquid is reduced to half the original volume. Strain sauce; season with the salt and pepper. Spoon over chops. Garnish with the fresh raspberries and sage. *Chicken breasts may be substituted in this recipe. Need a recipe for raspberry vinegar? See page 35. Yield: 8 servings. diabetic exchanges: one serving equals 2 meats, 1 vegetable, 1 fat; also, 216 calories, 115 mg sodium, 60 mg cholesterol, 4 gm carbohydrate, 20 gm protein, 13 gm fat.

STIR - FRIED PORK
1 lb. pork tenderloin
1/2 c. unsweetened orange juice
3 tbsp. reduced-sodium soy sauce
1 tbsp. dry white wine
1 1/2 tbsp. cornstarch
1/8 tsp. pepper
1 tbsp. cooking oil
1 c. thinly sliced onion
2 med. zucchini, sliced
1 med. red bell pepper, cut in 1/4 inch slices
2 c. unsweetened pineapple chunks, drained

Slice pork diagonally across grain into 1/4 inch strips. Combine orange juice, soy sauce, wine, cornstarch and pepper. Prepare vegetables. Coat heavy skillet or wok with cooking spray; heat to medium high. Add pork; stir-fry 3 to 5 minutes. Remove pork. Add oil to skillet and heat. Add onion, zucchini and red pepper. Stir- fry 4 minutes. Return pork to skillet. Pour orange juice mixture over, stirring well. Cover and simmer 2 or 3 minutes. Add pineapple, stir well. 4 servings. Per serving: 252 calories, 55 mg. cholesterol, 483 mg. sodium

BAKED PORK TENDERLOIN
1 lb. pork tenderloin, trimmed of visible fat & cut crosswise in 4 pieces
1/4 c. plain nonfat yogurt
1/4 c. pkgd. seasoned bread crumbs

Heat oven to 350 degrees. Line a cookie sheet with foil. Lightly coat with vegetable cooking spray. Dip pork in yogurt (spread with fingers or spatula), then in crumbs to coat. Arrange on prepared cookie sheet. Bake 40 minutes or until pork is tender when pierced and crumbs look dry and lightly browned. Makes 4 servings. Per serving: 219 calories, 35 grams. protein, 6 grams carbohydrates, 5 grams fat, 105 mg. cholesterol, 132 mg. sodium.

PORK TENDERLOIN WITH MUSTARD MARINADE
1/4 c. coarse mustard
2 tsp. curry
2 cloves garlic, minced
1/4 tsp. cinnamon
1 pork tenderloin, approximately 1-3/4 pound trimmed of fat

Combine first 4 ingredients. Coat the tenderloin with mixture. Cover and refrigerate overnight. Wrap in foil and bake at 350 degrees for 1 to 1 1/4 hours (internal temperature 170 degrees). Let stand 10 minutes before serving. Serves 8. 122 calories. 3 grams fat.

PORK WITH PEAS AND ONIONS
1/3 c. apple juice, no sugar added
2 tbsp. apple cider vinegar
1/8 tsp. each thyme leaves, salt and pepper
7 oz. pork tenderloin, cut into 8 equal slices
1 tsp. vegetable oil
1 c. frozen pearl onions
1/2 c. frozen peas
1 tsp. cornstrch

In medium glass or stainless steel mixing bowl combine juice, vinegar, thyme, salt and pepper; add pork and turn to coat. Cover and refrigerate for at least 20 minutes or up to 2 hours. Preheat broiler. Arrange pork on rack in broiling pan, reserving marinade. Broil 4 inches from heat source, turning once, until thoroughly cooked, 2 minutes on each side. While pork is broiling, prepare onion mixture, in 10 inch nonstick skillet, heat oil; add onions and peas and cook over high heat, stirring frequently, until heated through, about 5 minutes. Add cornstarch to reserved marinade mixture, stirring to dissolve cornstarch; add to onion mixture in skillet and cook, stirring constantly, until mixture comes to a boil and is thickened, about 1 minute. Serve pork topped with onion mixture.

SOUTHWESTERN STIR-FRY
1 lb. pork tenderloin
2 tbsp. dry sherry
2 tbsp. cornstarch
1 tsp. ground cumin
1 clove garlic, finely chopped
1/2 tsp. seasoned salt
1 tbsp. vegetable oil
1 med. onion, thinly sliced
1 med. green bell pepper, cut into strips
12 cherry tomatoes, halved

Warm flour tortillas and green chili salsa for serving

Cut pork tenderloin lengthwise into quarters. Cut each quarter into 1/4 inch thick slices. Combine sherry, cornstarch, cumin, garlic and seasoned salt in medium bowl. Add pork slices; stir to coat. Heat oil in large, heavy skillet over medium-high heat. Add pork mixture; stir-fry 3 to 4 minutes. Stir in onion, pepper and tomatoes. Reduce heat to low; cover and simmer 3 to 4 minutes. Serve hot with tortillas and salsa. Makes 5 servings.

HONEY TENDERLOIN
1 whole pork tenderloin, about 1 lb.
4 tbsp. honey
2 tbsp. cider vinegar
2 tbsp. brown sugar
1 tbsp. Dijon mustard
1/2 tsp. paprika

Preheat oven to 375 degrees. Combine all ingredients but meat; coat tenderloin well with sauce. Roast for 20-30 minutes, basting occasionally, until meat thermometer registers 155-160 degrees. Slice thinly to serve. 4 servings.