Post by Deleted on Mar 30, 2016 16:00:47 GMT -6
Pork with Creamy Poblano Sauce - 4g Carbs, 1g Fiber, 2g Sugar
From: www.drgourmet.com
This recipe makes great leftovers, especially as sandwiches.
Servings: 4
Serving size: 4 oz pork with sauce
Cooking Time: 45 min
2 medium poblano peppers
1 tsp olive oil
1 small onion (diced)
1/4 tsp cumin
1 cup low sodium chicken broth
1/4 tsp salt
1 oz semi-soft goat cheese
16 oz pork tenderloin
Spray olive oil
Place the poblanos in the oven and set the temperature to 325 degrees F. Let them roast for 20 minutes. Remove and place in a paper bag. When cool, peel and seed. Dice the peppers.
Place the olive oil in a skillet over medium-high heat. Add the onions and cook for about 10 minutes, stirring frequently. Add the peppers, cumin, chicken broth and salt. Cook for about 20 minutes until the liquid is reduced by half.
Using a blender or mini-chopper, puree the pepper & onion mixture until smooth. Return it to the pan and add the goat cheese. Whisk it in as it melts until the sauce is smooth.
Place a large skillet in the oven and preheat to 425 degrees F. When the oven comes to temperature, spray the pan lightly with oil and place the pork tenderloin in the pan. Roast for about 7 minutes and turn the tenderloin over. Roast, turning about every 5 minutes, for a total of about 20 minutes.
Remove the tenderloin from the oven, slice, and serve topped with the sauce.
Servings: 4
Serving size: 4 oz pork with sauce
Nutrition per Serving: 175 Calories, 49 Calories from Fat, 5g Total Fat, 2g Saturated Fat, 2g Monounsaturated Fat, 0g Trans Fat, 76mg Cholesterol, 251mg Sodium, 4g Total Carbs, 1g Dietary Fiber, 2g Sugars, 26g Protein
Vitamin A: 4% - Vitamin C: 522% - Calcium: 3% - Iron 9% - Vitamin K: 4 mcg - Potassium: 593 mg - Magnesium: 38 mg
From: www.drgourmet.com
This recipe makes great leftovers, especially as sandwiches.
Servings: 4
Serving size: 4 oz pork with sauce
Cooking Time: 45 min
2 medium poblano peppers
1 tsp olive oil
1 small onion (diced)
1/4 tsp cumin
1 cup low sodium chicken broth
1/4 tsp salt
1 oz semi-soft goat cheese
16 oz pork tenderloin
Spray olive oil
Place the poblanos in the oven and set the temperature to 325 degrees F. Let them roast for 20 minutes. Remove and place in a paper bag. When cool, peel and seed. Dice the peppers.
Place the olive oil in a skillet over medium-high heat. Add the onions and cook for about 10 minutes, stirring frequently. Add the peppers, cumin, chicken broth and salt. Cook for about 20 minutes until the liquid is reduced by half.
Using a blender or mini-chopper, puree the pepper & onion mixture until smooth. Return it to the pan and add the goat cheese. Whisk it in as it melts until the sauce is smooth.
Place a large skillet in the oven and preheat to 425 degrees F. When the oven comes to temperature, spray the pan lightly with oil and place the pork tenderloin in the pan. Roast for about 7 minutes and turn the tenderloin over. Roast, turning about every 5 minutes, for a total of about 20 minutes.
Remove the tenderloin from the oven, slice, and serve topped with the sauce.
Servings: 4
Serving size: 4 oz pork with sauce
Nutrition per Serving: 175 Calories, 49 Calories from Fat, 5g Total Fat, 2g Saturated Fat, 2g Monounsaturated Fat, 0g Trans Fat, 76mg Cholesterol, 251mg Sodium, 4g Total Carbs, 1g Dietary Fiber, 2g Sugars, 26g Protein
Vitamin A: 4% - Vitamin C: 522% - Calcium: 3% - Iron 9% - Vitamin K: 4 mcg - Potassium: 593 mg - Magnesium: 38 mg
