The flavors of Northern Italy are the basis for this pork dinner.
Fresh rosemary flavors the pork, potatoes and Brussels sprouts.
Helpful hint: A quick way to chop fresh rosemary is to snip it right from the stem with a scissors.
Yield 2 servings. Recipe by Linda Gassenheimer
¾ pound pork tenderloin
2 tablespoons fresh rosemary or 2 teaspoons dried rosemary
2 tablespoons olive oil, divided use
¾ pound red potatoes, washed, do not peel, cut into ½-inch pieces
¾ pound Brussels sprouts, damaged outer leaves removed and cut in quarters (about 3 cups)
2 tablespoons balsamic vinegar
1 cup fat-free, low-sodium chicken broth
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Remove visible fat from pork and cut into 1-inch slices. Chop rosemary (if using fresh) and press into both sides of sliced pork. Heat a nonstick skillet over medium-high heat and add 1 tablespoon olive oil. Add the pork slices and brown 3 minutes per side. Remove to a plate. Add remaining 1 tablespoon oil to the skillet. Add the potatoes and Brussels sprouts. Saute 3 minutes, turning vegetables over to brown all sides. Lower heat and sprinkle with balsamic vinegar. Stir to coat vegetables with vinegar. Add the chicken broth. Cover with a lid and continue to cook 10 minutes or until potatoes are cooked. Return pork to skillet and cook 2 to 3 minutes. A meat thermometer should read 145 degrees. Serve on two dinner plates.
Per serving: 520 calories, 160 calories from fat, 18.3 g fat, 3.4 g saturated fat, 11.3 g monounsaturated fat, 110 mg cholesterol, 46.1 g protein, 44.2 g carbohydrates, 9.2 g dietary fiber, 7.5 g sugars, 530 mg sodium, 2160 mg potassium, 685 mg phosphorus.
Choices/Exchanges: 2 starch, 2 vegetables, 5½ lean protein, 1½ fat
