Tenderloin with herb sauce
1 serving based on 4 oz pork with 2 tbsp sauce. 238 calories/serving Fat 10gm Carb 2gm Protein 31gm.
Ingredients:
2
6-8 |
pork tenderloins (1 pound each), OR
6 oz reduced fat pork chops
|
½ tsp |
salt |
4 tsps |
butter |
2/3 cup |
half-and-half cream |
2 tbsp |
minced fresh parsley |
2 tsp |
herbes de Provence |
2 tsp |
reduced-sodium soy sauce |
1 tsp |
beef bouillon granules |
½ tsp |
crushed red pepper flakes |
Remove papery outer skin from garlic; separate into cloves, leaving them unpeeled. In a large bowl, combine potatoes, onion and garlic. Add oil and salt; toss to coat.
Arrange potato mixture in a single layer in a 15-in X 10-in X 1-in baking pan coated with cooking spray. Top with rosemary sprigs. Bake at 450 degrees for 15-17 minutes or until garlic is tender.
Remove garlic cloves; cool. Stir potato mixture; bake 5-8 minutes longer or until potatoes are tender, stirring occasionally. Discard rosemary. Squeeze softened garlic into a large bowl; mash with a fork. Add mustard and vinegar. Add potato mixture and stir gently to coat. |
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