Nutrition Facts
Nutrition Facts
Calories | 206 | |
---|---|---|
Total Fat | 2.5 g | |
Saturated Fat | 1.0 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 0.0 g | |
Monounsaturated Fat | 1.0 g | |
Cholesterol | 74 mg | |
Sodium | 207 mg | |
Total Carbohydrate | 21 g | |
Dietary Fiber | 2 g | |
Sugars | 17 g | |
Protein | 24 g |
Dietary Exchanges
3 very lean meat, 1 1/2 fruit
Ingredients
Pork
-
1 lb. pork tenderloin (all visible fat discarded) -
1/4 tsp. paprika -
1/4 tsp. salt -
1/4 tsp. pepper -
1/8 tsp. garlic powder
Salsa
-
1 cup chopped, fresh pineapple OR -
1 cup canned pineapple chunks (packed in their own juice, drained) -
1/2 cup dried sweetened cranberries -
1/4 cup finely chopped red onion -
1 medium poblano pepper (seeds and ribs discarded, finely chopped) -
1 tsp. grated, peeled gingerroot -
1/2 tsp. ground cinnamon
Directions
-
Preheat the oven to 425°F. -
Place the pork on a baking sheet, tucking the narrow end under so the pork is an even thickness. -
In a small bowl, stir together the remaining ingredients. Sprinkle over the pork. Using your fingertips, gently press the mixture so it adheres to the pork. -
Bake for 20 to 25 minutes, or until the pork registers 150°F on an instant-read thermometer. Transfer to a cutting board. Let stand for about 5 minutes before slicing. The pork will continue to cook during the standing time, reaching about 160°F. It should be a little pink in the center. Serve with the salsa on the side.
Cooking Tip: For a milder dish or if poblanos are not available, use a medium green bell pepper instead. If you’d still like a little heat, add 1/8 teaspoon dried red pepper flakes to the salsa.
Tip: Serving size 3 ounces pork and 1/2 cup salsa
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Sample Recipes:
Pork Tenderloin with Cranberry Salsa
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