1 (1 to 1 1/2-lb) boneless pork tenderloin
1/4 cup water
2 tbsp tomato paste
1 tbsp orange juice concentrate
2 1/2 tsp chili powder
1/8 tsp salt
1 tbsp Splenda granular
1 tsp white vinegar
1 pkg (14-oz) frozen California-blend vegetables
Preheat oven to 425 degrees.
Rinse pork and set aside.
In a small bowl, combine the water, tomato paste, oj concentrate, chili powder, salt, Splenda, and vinegar; whisk until smooth.
Place pork in a foil-lined 9 x 13-inch baking pan; cover with half the glaze. Bake 15-20 minutes.
Remove pork from oven and cover with remaining glaze. Place the vegetables around the pork and bake an additional 15 minutes or until the vegetables are heated through and the pork reaches an internal temperature of at least 160 degrees.
Yield: 4 servings
Per serving: 180 calories, 9 g carbs, 29 g protein
Diabetic exchanges: 1/2 starch, 3 meat, 1 vegetable
2 tbsp tomato paste
1 tbsp orange juice concentrate
2 1/2 tsp chili powder
1/8 tsp salt
1 tbsp Splenda granular
1 tsp white vinegar
1 pkg (14-oz) frozen California-blend vegetables
Preheat oven to 425 degrees.
Rinse pork and set aside.
In a small bowl, combine the water, tomato paste, oj concentrate, chili powder, salt, Splenda, and vinegar; whisk until smooth.
Place pork in a foil-lined 9 x 13-inch baking pan; cover with half the glaze. Bake 15-20 minutes.
Remove pork from oven and cover with remaining glaze. Place the vegetables around the pork and bake an additional 15 minutes or until the vegetables are heated through and the pork reaches an internal temperature of at least 160 degrees.
Yield: 4 servings
Per serving: 180 calories, 9 g carbs, 29 g protein
Diabetic exchanges: 1/2 starch, 3 meat, 1 vegetable
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