| | Peppered Pork & Apricot Salad 12 ounces of pork tenderloin
1 teaspoon of coarsely ground pepper
One 6 ounce package of long grain and wild rice mix
1/2 cup of snipped dried apricots
1/4 cup of fat free Italian salad dressing
2 green onions, thinly sliced
2 tablespoons of frozen orange juice concentrate, thawed
1/2 cup of frozen peas
Fresh apricots, pitted and sliced, optional |
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Trim fat from meat. Place the meat on a rack in shallow roasting pan. Sprinkle the meat with pepper. Insert a meat thermometer into the center of meat. Roast uncovered in a 425ºF. oven for 25 to 35 minutes or until the meat thermometer registers 155ºF. Remove from oven and cover with foil. Let stand for 10 minutes. Meanwhile, prepare the rice mix according to package directions, adding the dried apricots during the last 5 minutes of cooking. Spread mixture in a shallow baking pan and cool for 20 minutes. for dressing, in a small bowl combine the salad dressing, green onions, and orange juice concentrate. In a large bowl combine the rice mixture and peas. Drizzle with dressing. Toss gently to coat. Spoon rice mixture onto dinner plates. Cut meat crosswise into thin slices, arrange meat on rice mixture. If desired, garnish with fresh apricots. Makes 4 servings 356 calories, 25 g protein, 50g carbohydrate, 6 g fat 2 g saturated, 61 mg cholesterol, 1,056 mg sodium |
