1/3 cup no-sugar-added seedless blackberry spread 
1-1/2 tablespoons red wine vinegar 
1 tablespoon sugar 
1/4 teaspoon red pepper flakes 
1 teaspoon vegetable oil 
1 pound pork tenderloin, cut in 1/4-inch slices 
1/4 teaspoon dried thyme leaves, divided 
1/4 teaspoon salt, divided 

Whisk blackberry spread, vinegar, sugar and red pepper flakes in small bowl until blended; set aside
Heat large nonstick skillet over medium-high heat until hot
Coat skillet with nonstick cooking spray; add oil; tilt skillet to coat bottom
Add half of pork slices; sprinkle with half of thyme and half of salt
Cook 2 minutes; turn and cook 1 minute on other side
Remove pork from skillet and set aside. Repeat with remaining pork, thyme and salt
Add blackberry mixture to skillet; bring to a boil over high heat
Add reserved pork slices, discarding any accumulated juices
Cook about 4 minutes, turning constantly, until pork is richly glazed

Food exchange 1/2 fruit 3 meat
(1/4 of total recipe) 
Calories 186 Calories from Fat 26 % Total Fat 5 g Saturated Fat 2 g 
Cholesterol 66 mg Carbohydrate 10 g Fiber <1 g Protein 23 g Sodium 219 mg

Courtesy Diabetic Cooking

Serves 4