| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Meats | 4 | Servings | |
INGREDIENTS
| 1 | lb | Pork tenderloin |
| Vegetable cooking spray | ||
| 1 | ts | Olive oil |
| 3 | c | Small fresh broccoli flowerets |
| 3 | c | Sliced yellow squash |
| 1/4 | c | Chopped flat-leaf parsley |
| 1/2 | ts | White pepper |
| 1/4 | ts | Salt |
| 2 | Cloves garlic, crushed | |
| 1/4 | c | Fresh lemon juice, divided |
| 3/4 | c | Low-sodium chicken broth |
| 1/4 | c | Extra-dry vermouth |
| 1 | ts | Grated lemon rind |
| 1 | tb | Drained capers |
| 1/2 | ts | Paprika |
INSTRUCTIONS
Trim fat from pork, and cut crosswise into 16 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Set aside. Coat a large non stick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add broccoli and next 5 ingredients; saute 6 minutes or until crisp-tender. Remove from heat. Add 2 tablespoons lemon juice; toss well. Spoon vegetable mixture onto a serving platter; set aside, and keep warm. Recoat skillet with cooking spray; place over medium-high heat until hot. Add one-third of pork; cook 2 minutes on each side or until done. Repeat procedure with remaining pork. Place pork on serving platter with vegetable mixture. Add broth and next 3 ingredients to skillet; scrape bottom of skillet with a wooden spoon to loosen browned bits. Bring to a boil; cook 2-1/2 minutes. Remove from heat; stir in remaining lemon juice, capers, and paprika. Yield: 4 servings (serving size: 3 ounces pork, 1 cup vegetables, and 3 tablespoons sauce). Per serving: 242 Calories; 6g Fat (22% calories from fat); 32g Protein; 16g Carbohydrate; 74mg Cholesterol; 350mg Sodium Serving Ideas : Spoon over vegetables and pork. Recipe by: Cooking Light, May 1994, page 148 Posted to MC-Recipe Digest V1 #432 by igor@digex.net on Jan 28, 1997.
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