This is what we had for dinner. It was easy to do in maybe 30 minutes. Maybe more cause I’m slow re-reading the recipes LOL
I had pork tenderloin in the fridge and decided to make Caramelized Pork Slices. Wow it was good. Even my boyfriend who doesn’t like sweet main dishes, loved it. And I made a Quinoa Pilaf, which my son didn’t like a lot but you know how kids are. They can be picky. He’s 4 years old. My boyfriend added shredded cheddar cheese on his serving and he ate it all.
Caramelized Pork Slices
From Betty Crocker The 300 Calorie Cookbook
4 servings of 190 calories each
- 1 lb pork tenderloin, cut into 1/2-inch slices
- 2 cloves garlic, finely chopped
- 2 tablespoons packed brown sugar (I used 1 tablespoon not packed)
- 1 tablespoon orange juice (I used Tropicana)
- 1 tablespoon molasses
- 1/2 teaspoon salt (omitted it)
- 1/4 teaspoon pepper (omitted it, I know I’m boring)
- Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook pork and garlic in skillet 6 to 8 minutes, turning occasionally, until pork is no longer pink in center. Drain if necessary.
- Stir in remaining ingredients; cook until mixture thickens and coats pork.
1 serving : Calories 190 (calories from fat 40); total fat 4.5 g (saturated fat 1.5g; trans fat 0 g); cholesterol 70 mg; sodium 350mg; total carbohydrate 12 g (dietary fiber 0 g; sugars 10 g); protein 26 g % daily value : vitamin A 0 %; vitamin C 0 %; calcium 2 %; iron 10 % Exchanges : 1 other carbohydrate, 3 1/2 very lean meat, 1/2 fat Carbohydrate Choices : 1
Quinoa Pilaf (WW 4 PTS)
- 1 tablespoon olive oil
- 1/2 onion, chopped (I used 1 onion, I don’t like to waste)
- 1 stalk celery (including leaves) (mine didn’t had leaves)
- 2 carrots, finely chopped
- 1/2 cup quinoa
- 1 cup hot water or vegetable stock or chicken broth (I used hot water but I should have used chicken broth cause my BF said it needed more flavors)
- 1 cup butternut squashed, peeled and diced (optional) (I didn’t use it)
- 1 bay leaf
- fresh lemon rind, grated from 1 lemon (I used 1 tablespoon)
- 1 tablespoon fresh lemon juice
- 1/2 cup frozen peas (that I defrosted in microwave in a little bit of water)
- salt and pepper, to taste (omitted it)
- Heat oil in nonstick pan and cook onion, celery and carrots for 10 minutes, stirring occasionally.
- Rinse quinoa with cold water, drain well and add to pan.
- Cook, stirring, for 1 minute.
- Add water, bay leaf, lemon rind and juice.
- Add squash, if using.
- Bring to a boil, reduce heat to medium-low, cover then simmer for 15 to 20 minutes or until liquid is absorbed and quinoa is tender.
- Discard bay leaf and stir in peas.
- Season with salt and pepper.