Sweet and Spicy Pork Medallions over Sesame-Cabbage Egg Noodles

Since I started my recipe blog, I have mostly stuck to posting my recipes without my commentary.  Well, now I have a story I'd like to share with you guys.  Since I was a little girl I have "suffered" from chronic kidney disease (CKD).  Recently my doctor told me that I am in Stage 2 CKD, which made me start thinking a lot about my health.  I decided that I need to make some major changes... #1 being to get myself on a CKD approved diet!  This means changing everything about how I eat and how I cook.  CKD diets basically involve cutting out some of the best foods there are: pretty much any real dairy products, carbs, salty anything, tropical fruits, hefty grains, quite a few veggies (believe it or not)... and (hold on everybody) chocolate.  Although I have never been a major chocolate lover, I do adore all of these other foods.  After finding out all this information from my doctor, I decided to take on the challenge and keep making amazingly delicious food that didn't make me feel like I was sacrificing a thing!  So... here is my first attempt at a yummy and healthy, CKD approved meal!  It's tender little pork medallions glazed with a delicious sweet and spicy Asian sauce over noodles riddled with cabbage.  You might be saying... isn't Asian food extremely salty?  The answer: NOPE : )  By substituting reduced or no sodium soy sauce you can still enjoy all the Asian flavor without the high salt intake.  Even my husband thought this dish was amazing and filled with flavor... no sign of sacrifice here!  Enjoy : )

Ingredients:

Cooking spray

1 (1 lb.) pork tenderloin, trimmed, cut into 1” thick slices

2 tbsp brown sugar

2 tbsp reduced-sodium soy sauce

2 tbsp water

1 tsp sesame oil

1 garlic clove, minced

1/8 tsp crushed red pepper

1/8 tsp ground ginger

1 tsp sesame seeds, toasted

2 cups egg noodles, cooked

2 cups finely shredded coleslaw mix (cabbage and carrots only)

Directions:

After slicing pork into 1” thick slices, place each piece into plastic wrap and flatten to 1/2” thickness.  Spray a large non-stick pan with cooking spray; add pork medallions.  Cook over medium-high heat until each side is browned.  Meanwhile, mix together brown sugar, soy sauce, water, sesame oil, garlic, crushed red pepper, and ginger; pour into pan with pork once browned on both sides.  Reduce heat to a simmer and allow sauce to reduce until slightly thickened and glazed onto pork (about 5 minutes).  Check to make sure pork medallions have cooked thoroughly before serving.  In a separate pan, add sesame seeds and coleslaw mix and cook until cabbage has wilted; add cooked egg noodles and stir until well combined.  Serve pork medallions and sauce over top of noodles.  Serves 4 (3 pork medallions and 1/2 cup egg noodles). 

9 Weight Watchers points per serving

350 Calories | 11.3g Fat | 356mg Sodium | 562mg Potassium | 25g Carbohydrates | 3g Fiber | 37g Protein | 670mg Phosphorus