| 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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