Tuesday, April 17, 2012

Roasted Pork Tenderloin with Spring Vegetables

I'm sorry that there's no photo of this dish--my camera was sick--which is a shame since it was so colorful.

Pork tenderloins are not only economical, they are delicious and virtually fat free. It's one of the staples that I am rarely without. This preparation is from WW's Points Plus Cookbook, but you don't have to tell anyone that it's part of a healthy approach to eating.

Serves 4
nonstick spray
1 lb pork tenderloin, trimmed
1 tbs chopped fresh chives
3/4 tsp salt
1 (9 oz) pkg frozen artichoke hearts, thawed
1 lb small red potatoes, cut into quarters
1/2 lb asparagus, trimmed
1 cup baby carrots
2 tsp olive oil
1/4 tsp black pepper

Preheat oven to 475 degrees. Spray a large, shallow roasting pan with nonstick spray. Press chives into both sides of pork. Spray large skillet with nonstick spray and set over medium high heat. Add pork and cook until browned on both sides.

Transfer pork to roasting pan. Combine artichokes, potatoes, asparagus, carrots, oil, salt, and pepper. Toss to coat, then spread around the pork. Roast 25 minutes (until pork is cooked to 160 degrees). Let pork stand 5 minutes before slicing it into 12 portions. Serve with vegetables.

N.I. per serving:  293 cal, 6g fat, 31 g carb, 7 g fiber, 28 g protein; 7 points plus
This was a delicious and filling dinner with relatively low points. I've never used frozen artichoke hearts before and they were wonderful! I used the entire bunch of asparagus and the combination of  roasted vegetables with the potatoes and pork was quite satisfying. Even "Mr. Gravy" didn't seem to mind that there was no sauce. The pork was moist and flavorful--loved the chives--and I look forward to making this again soon.

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