Christmas was a new challenge for us, with all the food, wine, and goodies that everyone has this time of year.
V came through it all pretty well. He only had one instance of his BG jumping from 100 to 350 in the space of an hour, without having eaten anything for 3 hours.
I attribute that to the wee bit of Irish (whiskey) and the wine with dinner.
He attributes it to the unpredictable gremlins of Type 1.
We're probably both right.
It might have something to do with all the wonderful, decadent food we ate for 3 days....
It's Christmas.
Now we'll behave.
Well, except for that little blip on the horizon called New Year's Eve, but that's only one night.
We had this lovely pork and peppers on Basmati Rice, but you could easily just have it with a bit of bread to mop up the sauce.
Spain, like most countries with a warm climate, grows and eats lots of peppers. In Andorra I used long, green chilies. Now I make do with bell peppers, but green, as they have a sharper flavor, for this dish. Use hotter peppers if you prefer. And the olives? They're everywhere!
1 pork tenderloin 450gr, 15.8oz
1/2 green pepper 80gr, 2.8oz
1 onion 145gr, 5.1oz
2 cloves garlic 8gr, .28oz
2 carrots 180gr, 6.3oz
1/2 cup olives, pimento stuffed 80gr, 2.8oz
1 tsp dried basil
1 tsp dried marjoram
1/4 cup white wine 60gr, 2.1oz
1/4 cup chicken stock 56gr, 2oz
2 tbs white Balsamic vinegar 32gr, 1.2oz
1 tbs olive oil 13.5gr, .48oz
2 tsp cornstarch dissolved in 1 tbs water 5.2gr, .18oz
Slice onion about 1/8" thick (.3cm). (Peel it, cut it in half and then slice it.) Cut pepper in half the short way and then into slices, 1/4" thick (.6cm). Cut carrots into matchsticks. Mince garlic.
Heat oil in medium nonstick skillet. Add onions, pepper, carrots and sauté 8 - 10 minutes. Add garlic and sauté another 2 minutes. Remove vegetables and set aside. Slice pork into rounds about 1/2" (1cm) thick. Add to skillet and sauté 3 - 4 minutes per side, or until done. Cut olives in half. Return vegetables to pan, add olives, herbs, wine, stock and vinegar. Stir to combine. Cover, reduce heat to low and simmer 5 minutes to blend flavors.
Uncover, remove pork to small platter. Increase heat under skillet. Add cornstarch mixture and stir to thicken. Arrange vegetables next to pork and serve.
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Entire Recipe / per serving
Calories: 1027 / 513.5
Total Carbohydrates: 52 / 26
Dietary Fiber: 12 / 6
Total Fat: 42 / 21
Saturated Fat: 9 / 4.5
Cholesterol: 292 / 146
Protein: 99 / 49.5
Calcium: 197 / 98.5
Sodium: 1706 / 853
Glycemic Index: low
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.For more recipes check out my internet cook book: Easy Gourmet Dinners
