| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 4 | Servings | |
INGREDIENTS
| 1 | lb | Pork tenderloin |
| 3/4 | ts | Commercial pork and veal seasoning blend, divided |
| 2 | c | Thinly sliced red bell pepper |
| 1 2/3 | c | Thinly sliced onion |
| 1/2 | c | No-salt-added chicken broth |
INSTRUCTIONS
Trim fat from pork, and cut crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap, and flatten each piece to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle both sides of pork with 1/2 teaspoon seasoning blend. Place a large nonstick skillet over medium-high heat until hot. Add pork, and cook 4 minutes on each side or until done. Remove from skillet; set aside, and keep warm. Add bell pepper and onion to skillet. Sprinkle with remaining 1/4 teaspoon seasoning blend; saute 1 minute. Add broth, and cook 8 minutes or until tender. Yield: 4 servings (serving size: 3 ounces pork and 1/2 cup vegetables). Per serving: 178 Calories; 4g Fat (20% calories from fat); 26g Protein; 9g Carbohydrate; 74mg Cholesterol; 381mg Sodium Serving Ideas : Serve with pork. Recipe by: Cooking Light, Mar/Apr 1993, page 124 Posted to MC-Recipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.
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