Pork Cutlets with Applesauce

Prep time: 20min
Total time: 32min
1/4 cup
Liquid egg whites
60 mL
1/3 cup
Honey Dijon Dressing
75 mL
3 cups
Mini Stoneground Wheat Crackers
750 mL
1/4 tsp
Black pepper
1 mL
1
Pork tenderloin (about 3/4 lb/375 g), trimmed
0
1 tbsp
Non-Hydrogenated Margarine, divided
15 mL
1/2 cup
Unsweetened Apple Sauce
125 mL
1/4 tsp
Ground cinnamon
1 mL
4
Small baked sweet potatoes, about 4 oz (125 g) each
0
2 cups
Steamed broccoli
500 mL
calories
490
fat
11 g
saturated fat
2 g
carbs
68 g
protein
31 g
cholestrol
60 mg
fibre
9 g
sodium
480 mg
potassium
1150 mg

Directions

  1. Whisk egg whites with dressing in a large, shallow bowl. Place crackers in a resealable plastic bag. Seal and finely crush crackers with a rolling pin. Transfer crumbs to a large, shallow plate; stir with pepper.

  2. Slice tenderloin into disks that are 1/2 -inch (1 cm) thick. Using a meat mallet or heavy bottomed saucepan, flatten each piece until doubled in diametre. Coat each piece evenly with egg white mixture, then lightly press into crumbs; shake off excess.

  3. Heat a large, nonstick skillet over medium heat. Melt half the margarine in skillet. Add half the pork and cook until golden brown and cooked through, 2 to 3 min. per side. Transfer to plates. Add remaining margarine to skillet and cook remaining pork. Blend applesauce and cinnamon. Serve pork with baked sweet potatoes, steamed broccoli and applesauce.