|1 pounds||Pork tenderloin|
|¾ teaspoon||Commercial pork and veal seasoning blend, divided|
|2 cups||Thinly sliced red bell pepper|
|1⅔ cup||Thinly sliced onion|
|½ cup||No-salt-added chicken broth|
Trim fat from pork, and cut crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap, and flatten each piece to ¼-inch thickness, using a meat mallet or rolling pin. Sprinkle both sides of pork with ½ teaspoon seasoning blend.
Place a large nonstick skillet over medium-high heat until hot. Add pork, and cook 4 minutes on each side or until done. Remove from skillet; set aside, and keep warm.
Add bell pepper and onion to skillet. Sprinkle with remaining ¼ teaspoon seasoning blend; saute 1 minute. Add broth, and cook 8 minutes or until tender. Yield: 4 servings (serving size: 3 ounces pork and ½ cup vegetables).
Per serving: 178 Calories; 4g Fat (20% calories from fat); 26g Protein; 9g Carbohydrate; 74mg Cholesterol; 381mg Sodium Serving Ideas : Serve with pork.
Recipe by: Cooking Light, Mar/Apr 1993, page 124 Posted to MC-Recipe Digest V1 #430 by igor@... on Jan 28, 1997.
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