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CATEGORY CUISINE TAG YIELD
Meats Low fat, Main dish, Pork 1 Servings

INGREDIENTS

6 oz Pork tenderloin, cut into 2
ounce med
2 T Nonfat yogurt
1 T Dijon mustard
1 t Fresh thyme, chopped
1/2 t Black peppercorns, cracked
4 T Chopped pecans, chopped
medium fine
1 Recipe saffron rice
6 Stalks asparagus

INSTRUCTIONS

Preheat oven to 400 degrees. Preheat grill pan or oven-proof skillet
to medium high heat. 2) Add yogurt cheese, mustard, thyme and black
pepper to a small bowl. Mix to combine well. 3) Set out three sheets
of wax paper. Spoon the yogurt mixture onto the first and the pecans
on the second. Roll each tenderloin medallion in the yogurt, leaving
the cut ends clean. Then roll each medallion in the chopped pecans,
again leaving the cut ends clean. Set each medallion, end up, on the
third sheet of wax paper and set aside. 4) When the water for the  rice
begins to boil, place the medallions on the grill or skillet,  ends
down. If using a grill pan, cook for 2 1/2 minutes and then give  each
medallion a 90-degree turn to cook for 2 1/2 minutes more. Turn  the
medallions and cook the other end for 5 minutes. If using a  skillet,
cook each medallion for 4 minutes per side. Place skillet or  grill pan
in the oven and cook for 6 to 8 minutes, or until just  done. The pork
should have a slight blush in the center for maximum  flavor and
tenderness. Serve with saffron rice and cooked asparagus.  Posted to
MasterCook Digest V1 #190  Recipe by: E. Hansen  From: spqr@adams.net
Date: Sun, 15 Dec 1996 13:49:20 -0500

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1081
Calories From Fat: 362
Total Fat: 42.1g
Cholesterol: 160.8mg
Sodium: 9654.2mg
Potassium: 6642.3mg
Carbohydrates: 91.8g
Fiber: 37.1g
Sugar: 4.1g
Protein: 114.6g


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