Serving Size | ½ of recipe |
Calories | 282 |
Total Fat | 6 g |
Saturated Fat | 2 g |
Sodium | 377 mg |
Total Carbohydrate | 20 g |
Dietary Fiber | 0.5 g |
Protein | 36 g |
Ingredients | Measures |
---|---|
Dried oregano | 1 teaspoon |
Dried sage | 1 teaspoon |
Fresh-squeezed orange juice | 2 tablespoons |
Honey | 2 tablespoons |
Salt | ¼ teaspoon |
Freshly ground black pepper to taste | |
Garlic cloves, minced | 2 |
Pork tenderloin | ¾ pound |
Exchanges
5 lean meats; 1 starch
Side Suggestions: Grilled Vegetable Salad
Arrange slices of yellow bell pepper, red onion, and zucchini on a grill coated with cooking spray. Grill about 5 minutes, until tender, turning occasionally. Season with salt and pepper, and drizzle with salad dressing.
Side Suggestions: Crusty Bread (Italian or French)
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