• 1 lb. pork tenderloins, cut into medallions about 1/2 inch thick
• 2 tsp. olive oil
• 1/4 cup shallots, sliced
• 1 cup reduced sodium chicken stock
• 2 Tbs. raspberry or other fruit vinegar
• 2 tsp. honey

Place pork between two sheets of wax paper and pound lightly with a mallet or other heavy flat object until about 1/2 inch thick. Season with salt and pepper to taste. Heat oil in a heavy nonstick pan over medium high heat. Cook pork 3 minutes per side or until meat is browned and cooked throughout. Transfer meat to a platter with tongs. Add shallots to drippings in pan and cook about 1 minute, until lightly browned. Add stock, raise heat to high and cook 3 minutes, stirring constantly, until sauce is reduced by 1/3. Stir in vinegar and honey. Return meat and any accumulated juices from platter to pan and cook about 1 minute, until heated through.

Per serving: calories 194, fat 7.1g, 34% calories from fat, cholesterol 73mg, protein 26.5g, carbohydrates 5.3g, fiber 0.2g, sugar 3.6g, sodium 80mg, diet points 4.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.3, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 1.0, Sugar: 0.2, Very lean meat protein: 3.6

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The recommended wines are: White Zinfandel, Riesling, or Burgundy.