Sometimes I just don't feel like roasting a pork tenderloin in the usual way. So I love cutting the tenderloin into little pork medallions, like little filet mignons. I also found a great recipe for a very simple, chunky plum sauce that's easy to make and really dresses up the dish and adds some fiber to the meal. The asparagus in the dish is peeled, blanched and shocked in cold water to preserve the color. Enjoy! (307 Calories, Fat 6g, Carbs 32, Fiber 5, Pro 28, Weight Watchers 7 points)
PS: Looking at my body in the purple shirt has made me re-double my efforts to get to 160lbs!
Recipe
Cook as much as you want of the port, potatoes and asparagus but the individual serving size is listed below - keep the leftovers for another day
1 Pork Tenderloin (3oz serving)
Fingerling Potatoes (3oz serving)
Asparagus (8 Asparagus or 4oz)
Olive Oil
Salt & Pepper
2 cups fresh plums (1/4 cup serving)
2 1/2 tbsp diced shallots
1 tbsp brown sugar
1/4 tsp ground ginger
1/4 cup dry white wine
1 tsp balsamic vinegar
1 tsp butter
Video Links:
Pork Tenderloin Part 1
Pork Tenderloin Part 2
Pork Tenderloin Part 3
Pork Tenderloin Part 4
Pork Tenderloin Part 1
Pork Tenderloin Part 2
Pork Tenderloin Part 3
Pork Tenderloin Part 4
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