Weight Loss Surgery Cookbook

Chapter 10: Let’s Meat in the Kitchen: Beef and Pork Recipes 179

Pork Tenderloin Cutlets with

Pear and Ginger Sauce

Tenderloin is one of the tenderest cuts of pork and has a mild flavor that pairs well with

this flavorful sauce with ginger. Ginger has been used for centuries for medicinal purposes.

Today it’s often recommended to treat nausea and inflammation from osteoarthritis

and ulcerative colitis, and although research has shown mixed results for these cures,

using ginger doesn’t have any side effects. So it can’t hurt and might help!

Stage: Regular foods

Preparation time: 15 minutes

Cooking time: 20 minutes

Yield: 8 servings (4 ounces each)

2 pounds pork tenderloin, cut into eight

4-ounce portions

1 teaspoon salt

1 teaspoon ground pepper, or to taste

2 teaspoons canola oil

3 tablespoons cider vinegar

2 tablespoons sugar

(^2) ⁄ 3 cup dry white wine
1 cup reduced-sodium chicken broth
1 medium firm, ripe pear, peeled, cored, and
cut lengthwise into eighths
(^1) ⁄ 4 cup thin slices fresh ginger root
6 green onions, trimmed and sliced into
(^1) ⁄ 2 -inch lengths
2 teaspoons cornstarch
2 teaspoons cold water
1 Season pork on both sides with salt and pepper.
2 Heat the oil in a large nonstick skillet over medium-high heat. Add the pork and cook
until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate and
cover to keep warm.
3 Pour off any oil from the pan and return to heat. Add the vinegar and sugar and stir to
dissolve the sugar. Cook over medium-high heat until the syrup turns dark amber,
about 10 to 20 seconds.
4 Pour in the wine (stand back, as the caramelized sugar may sputter) and bring to a
simmer while stirring. Add the broth, pear slices, and ginger and bring to a simmer.
Cook for 5 minutes, turning the pear slices occasionally.
5 Add green onions and cook until the pear slices are tender, about 2 minutes more. Add
the cornstarch to cold water and stir to mix; then add to the skillet and cook, stirring,
until slightly thickened. Reduce heat to low.
6 Return the pork and any accumulated juices to the pan; turn pork to coat with the sauce.
Per serving: Calories 190 (From Fat 35); Fat 4g (Saturated 1g); Cholesterol 75mg; Sodium 360mg; Carbohydrate
10g (Dietary Fiber 1g); Protein 25g; Sugar 6g.