Serving Size | ½ of recipe |
Calories | 205 |
Total Fat | 8 g |
Saturated Fat | 3 g |
Sodium | 362 mg |
Total Carbohydrate | 3 g |
Dietary Fiber | 0 g |
Protein | 30 g |
Ingredients | Measures |
---|---|
Pork tenderloin | 10 ounces |
Salt | ¼ teaspoon |
Freshly ground pepper to taste | |
Cooking spray | |
Garlic, chopped | 4 cloves |
Fresh rosemary | 1 sprig |
Exchanges
5 lean meats
Side Suggestions: Asparagus Salad
Trim 10-12 asparagus stalks, drizzle with 2 teaspoons of olive oil, and sprinkle with 1/8 teaspoon of salt. Sauté over medium-high heat in a medium nonstick skillet coated with cooking spray for 4-6 minutes, or until asparagus reaches the desired level of doneness. Mix with 1 small seeded, chopped tomato and ¼ cup of chopped red onion. Drizzle with combined mixture of 2 tablespoons of olive oil, 1 tablespoon of lemon juice, ½ teaspoon of chopped rosemary, and 1/8 teaspoon of minced garlic. Nutrition Info (for ½ of recipe): 199 calories; 8 g carbohydrate; 3 g protein; 18 g fat; 3 g fiber; 171 mg sodium. Exchanges: 2 vegetable, 4 fats. pilaf. Prepare packaged rice pilaf as directed.
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