Grilled Pork Tenderloin & Apricot Salad - 15g Carbs, 1g Fiber
From: Eating Well Magazine May/June 2008
NUTRITION PROFILE:
Low Calorie | Low Carb | Low Sodium | Low Sat Fat | High Potassium
| Heart Healthy | Diabetes Appropriate | Healthy Weight
This grilled pork dish offers a triple hit of the fruit with an
apricot preserve glaze for the tenderloin plus a grilled apricot
and watercress salad with an apricot-spiked vinaigrette. Serve
with grilled whole-grain country bread and a chilled Chardonnay,
which will harmonize beautifully with the smoky-sweetness of
grilled apricots.
Servings: 4
ACTIVE TIME: 40 minutes
TOTAL TIME: 40 minutes
EASE OF PREPARATION: Easy
1 lb pork tenderloin, trimmed
1/2 tsp salt, divided
1/4 tsp freshly ground pepper, plus more to taste
3 Tbsp apricot preserves, divided
4 ripe but firm fresh apricots or nectarines, halved and pitted
2 Tbsp white-wine vinegar
2 Tbsp minced shallot
2 Tbsp canola oil
1 4 to 5oz bag watercress or baby arugula (about 8 cups)
1. Preheat grill to high.
2. Sprinkle pork with 1/4 teaspoon salt and pepper. Oil the grill
rack (see Tip). Grill the pork, turning occasionally, for 10 minutes.
Brush the pork with 2 tablespoons preserves and continue grilling
until an instant-read thermometer inserted into the thickest part
registers 145 degrees F, 2 to 5 minutes more. Grill apricot (or
nectarine) halves on the coolest part of the grill, turning
occasionally, until tender and marked, about 4 minutes. Transfer
the pork and apricots to a clean cutting board and let rest for
5 minutes.
3. Meanwhile, whisk the remaining 1 tablespoon preserves, vinegar,
shallot, oil, 1/4 teaspoon salt and pepper to taste in a large bowl.
Cut the fruit into wedges and add to the dressing along with
watercress (or arugula); toss to coat. Thinly slice the pork.
Serve the salad with the sliced pork.
Servings: 4
Nutrition per Serving:
247 Calories, 10g Fat, 1g Sat, 5g Mono, 74mg Cholesterol, 25g Protein,
15g Carbs, 1g Fiber, 363mg Sodium, 653mg potassium
Nutrition bonus: Selenium (47% daily value), Vitamin A (40% dv),
Vitamin C (30% dv), Potassium (18% dv)
1 Carbohydrate Serving
Exchanges: 1 fruit, 3 lean meat, 1 1/2 fat
TIP:
To oil the grill rack:
Oil a folded paper towel, hold it with tongs and rub it over
the rack. (Don't use cooking spray on a hot grill.)
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