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| INGREDIENTS |
| 4 |
green onions |
| 2 |
pork tenderloins (¾ lb. each) cut into 1-inch thick slices |
| 2 tbsp. |
ginger, minced |
| 2 tbsp. |
low sodium soy sauce |
| 2 tbsp. |
low sodium Worcestershire sauce |
| 1 tbsp. |
fresh thyme, chopped |
| ½ tsp. |
red pepper |
| ½ tsp. |
allspice |
| 3 |
medium sweet potatoes
(1½ lb.), peeled & cut in ½-inch slices |
| 1 |
large red pepper cut into bite-sized pieces |
| 2 tbsp. |
vegetable oil |
| 1 can |
(15 oz.) pineapple chunks packed in juice |
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| RECIPE |
- Preheat oven to 425ºF.
- Mince two of the green onions. Place in a medium bowl.
- Cut remaining green onions into 2-inch pieces. Set aside.
- In bowl with minced green onions, toss pork slices, ginger, soy sauce, Worcestershire sauce, thyme, red pepper, and allspice. Cover and marinade for 30 minutes.
- While pork is marinating, line rimmed baking sheet with foil and toss together sweet potatoes, red pepper, green onion pieces, and 1 tablespoon vegetable oil.
- Bake uncovered for 15 minutes.
- When pork is finished marinating, heat a 10-inch skillet over medium-high heat with 1 tablespoon vegetable oil.
- Sauté half of the pork, reserving the marinade, until browned. Remove to a bowl and repeat with remaining pork.
- Pour pineapple chunks with their juice into the sauté pan scraping up any loose brown bits from bottom of pan.
- Pour pineapple chunks and juice over roasted vegetables. Place pork slices and any remaining marinade over vegetables.
- Bake uncovered for 30 minutes longer or until pork and vegetables are tender, stirring occasionally.
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| SERVING SUGGESTION |
SERVING SIZE:
4 slices w/1 c. vegetables & sauce
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
| |
| Calories |
330 |
|
| Total Fat |
9 g |
|
| Sodium |
480 mg |
|
| Total Carbohydrates |
34 g |
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| Fiber |
0 g |
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| Protein |
28 g |
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