This is an amazing recipe that just shows how much flavor you can get out of simple ingredients. I recommend letting this simmer in a little extra orange juice and chicken brown to let the apricots turn into a rice creamy sauce. I serve this recipe with a cup of brown rice under the pork. This time I used peas because I hadn’t been grocery shopping in a bit and didn’t have any fresh veggies, The canned peas on the side add another 50 calories per half cup you can easily cut those by using a fresh green or your choice. The recipe is 236 calories and the sides are 150 calories making this delicious dish a total of 386 calories! Enjoy!Ingredients
1 tablespoon olive oil, divided
1 (1-pound) pork tenderloin, cut into 8 (1-inch-thick) slices
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup thinly sliced onion
1/2 cup dried apricots, sliced
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons fresh orange juice
2 teaspoons bottled minced garlic
1/8 teaspoon black pepper
1 tablespoon chopped fresh flat-leaf parsley
Preparation
1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with salt and 1/4 teaspoon pepper. Add pork to pan; cook 3 minutes on each side or until browned. Remove from pan; keep warm.
2. Heat remaining 1 teaspoon oil in pan. Add onion to pan; sauté 3 minutes or until tender. Stir in apricots, broth, juice, garlic, and 1/8 teaspoon pepper; bring to a boil. Cook 2 minutes or until slightly thickened. Remove from heat; stir in parsley. Serve sauce with pork.
Nutritional Information
Amount per serving: YIELD: 4 servings (serving size: 2 pork slices and 1/4 cup sauce)
Calories: 236
Calories from fat: 29%
Fat: 7.6g
Saturated fat: 1.8g
Monounsaturated fat: 4g
Polyunsaturated fat: 0.7g
Protein: 23.8g
Carbohydrate: 15.8g
Fiber: 1.6g
Cholesterol: 63mg
Iron: 2.2mg
Sodium: 390mg
Calcium: 23mg
Jackie Mills, MS, RD, Cooking Light
JANUARY 2008
1 tablespoon olive oil, divided
1 (1-pound) pork tenderloin, cut into 8 (1-inch-thick) slices
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup thinly sliced onion
1/2 cup dried apricots, sliced
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons fresh orange juice
2 teaspoons bottled minced garlic
1/8 teaspoon black pepper
1 tablespoon chopped fresh flat-leaf parsley
Preparation
1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with salt and 1/4 teaspoon pepper. Add pork to pan; cook 3 minutes on each side or until browned. Remove from pan; keep warm.
2. Heat remaining 1 teaspoon oil in pan. Add onion to pan; sauté 3 minutes or until tender. Stir in apricots, broth, juice, garlic, and 1/8 teaspoon pepper; bring to a boil. Cook 2 minutes or until slightly thickened. Remove from heat; stir in parsley. Serve sauce with pork.
Nutritional Information
Amount per serving: YIELD: 4 servings (serving size: 2 pork slices and 1/4 cup sauce)
Calories: 236
Calories from fat: 29%
Fat: 7.6g
Saturated fat: 1.8g
Monounsaturated fat: 4g
Polyunsaturated fat: 0.7g
Protein: 23.8g
Carbohydrate: 15.8g
Fiber: 1.6g
Cholesterol: 63mg
Iron: 2.2mg
Sodium: 390mg
Calcium: 23mg
Jackie Mills, MS, RD, Cooking Light
JANUARY 2008
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