Here is the recipe for my Plurk buddies; it is from the American Heart Association’s “Meals in Minutes” cookbook, page 212.
Serves 4: 3 oz. meat & 1/2 sweet potato per serving
Prep Time: 10 min.; Cook Time: 55 min.; Stand Time: 5 min.
Ingredients:
Vegetable oil spray, 1-lb. pork tenderloin, 1 med. lemon cut in half, 1/4 cup finely snipped fresh parsley, 1-1/2 tsp. bottled minced roasted or plain garlic or 3 med. cloves minced, 1/2 to 1 tsp salt-free lemon pepper, 1/4 tsp. salt, 2 large sweet potatoes halved lengthwise, 2 tsp. margarine softened, 1-1/2 tsp. dark or light brown sugar, 1/2 tsp. cinnamon
Preheat oven to 325 degrees F. Spray broiler pan with vegetable oil spray. Put pork in pan, tucking any thin ends under to cook evenly. Squeeze lemon over pork, then sprinkle with parsley, garlic, lemon pepper, and salt. Press seasonings onto pork. Wrap each potato half individually in aluminum foil and place around pork. Bake for 50-55 minutes, or until internal temperature registers 155 degrees F to 160 degrees F on a meat thermometer. (Meat should have a hint of pink. It will cook for a few minutes after you remove it from the oven.) Meanwhile, in a small bowl, combine remaining ingredients. Stir until smooth; set aside. When pork is done, remove it from pan and let stand for 5 minutes. (Continue baking potatoes.) Slice pork and put on platter. Put unwrapped potatoes around pork, and top with margarine mixture.
Nutrition Information Per Serving:
Calories: 298; Protein: 26 g; Carbs: 34g; Cholesterol: 66 mg; Total Fat: 7g (Saturated: 2 g; Polyunsaturated: 1 g; Monounsaturated: 3 g); Fiber: 4 g; Sodium: 233 mg
Tags: American Heart Association, Dinner, Food, Pork, Roast_pork
