Friday, June 3, 2011
Pork Tenderloin with cranberry pan sauce and butternut squash
(from weight watchers in 20 minutes)
1 1/4 pounds pork tenderloin trimmed and cut into 8 slices
1 tsp salt
1/4 tsp black pepper
1/2 cup reduced sodium vegetable broth
1/4 cup whole berry cranberry sauce
1 TBSP grated orange zest
1/2 tsp dried thyme
1 (10 oz) package frozen butternut squash puree, thawed
3/4 tsp pumpkin pie spice
2 tsp unsalted butter
1. Spray large non stick pan with cooking spray and set over med high heat. Sprinkle the pork with 1/2 tsp salt and the pepper. Add to the skillet and cook until browned, about 2 minutes on each side. Transfer to a plate.
2. Add the broth to the skillet, scraping up any browned bits from the bottom of the pan. Add the cranberry sauce, orange zest, thyme and pork along with any accumulated juices; bring to a boil. Reduce heat and simmer, covered until the pork is cooked through, about 8 minutes.
3.Meanwhile combine the squash puree, pumpkin spice and the remaining 1/2 tsp salt in a microwavable bowl. Dot with butter. Microwave on high for 30 seconds. Stir; microwave stirring twice more until heated through, about 2-3 minutes.
8 g fat
95 mg chol
728 mg sod
14 g carbs
3 g fiber
33 g protein
28 mg calc
weight watcher points- 5
* I serve this with whole wheat egg noodles, and I use fresh butternut squash instead. I don't use butter, but rather cut the squash in half, spray it with cooking spray and sprinkle it with cinnamon and bake it cut side down on a cookie sheet in a 350 oven. If I am in a hurry I microwave it for 10 minutes first.