| 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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