Experts on Glycemic Index say that the acid in vinegar or lemon juice can substantially blunt the effect of a food on your blood sugar. That means that adding vinegar to your French fries and in potato salad dressing is a smart, tasty way to lower the GI of potatoes. Red or white wine, balsamic, cider, malt and white vinegars also do the trick.
Why not give this very tasty recipe a go over the weekend.
Pork Fillet with Balsamic Pear Sauce
| 250ml | Balsamic Vinegar | 1 cup |
| 2 | Tins pears in natural juice – drained | 2 |
| 20 | Whole cloves | 20 |
| 1 | Stick cinnamon | 1 |
| Olive oil spray | ||
| 500g | Pork fillet | 1 pound |
- Preheat the oven to 180° C / 350° F.
- Place the balsamic vinegar, pears, cloves and cinnamon in a saucepan, and gently simmer over low heat.
- Spray a non-stick pan with olive oil spray and heat to high temperature.
- Place the pork fillet in the pan and brown on all sides.
- Arrange the browned fillets on about 50 cm/24 inches foil (enough to wrap around the pork to form a parcel)
- Remove half the pears from the sauce and purée add back into sauce – stir then pour the reduced vinegar and pear sauce over the top of the pork.
- Close the foil securely to form the parcel and bake for 30 minutes until pork is cooked through (juices run clear when pierced with a knife).
- Serve with roasted butternut, peas and a mixed salad.
This makes for a really ‘feel-good’ meal as the cold weather starts seeping into our bones and perfectly acceptable in your hypoglycemia diets.