Meal Total (per plate): 404 cal., 17 g total fat (4 g sat. fat), 84 mg chol., 726 mg sodium, 32 g carb. (5 g fiber, 13 g sugars), 33 g pro. Exchanges: 2 vegetable, 1 starch, 0.5 carb., 4 lean meat, 1.5 fat.

Bacon-Wrapped Pork Tenderloin and Roasted Vegetables with Arugula Pesto

Carb. per serving 32 g

Servings 4 (4 ounces cooked pork, 1½ cups vegetables, and 1½ tablespoons pesto each)

Prep 25 minutes   Roast 25 minutes   Stand 3 minutes

• 2 tablespoons Dijon-style mustard
• 2 tablespoons honey
• 1 1-pound pork tenderloin
• 3 slices turkey bacon
• 12 ounces small red potatoes, scrubbed and quartered
• 6 cups cauliflower florets
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¾ cup packed fresh arugula, spinach, or sorrel (about 1½ ounces)
• ¼ cup packed fresh Italian (flat-leaf) parsley
• 1 ounce Parmesan cheese, grated
• 2 tablespoons slivered almonds
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons lemon juice
• 1 to 2 tablespoons water

1. Preheat oven to 425°F. In a small bowl combine mustard and honey. Spread half of the mixture evenly over outside of pork. Wrap bacon around pork, leaving ends of bacon slices under the pork. Place pork on a rack in a large shallow roasting pan. Arrange potatoes and cauliflower around pork in pan. Drizzle with remaining mustard mixture. Toss vegetables to coat. Sprinkle potato mixture with the salt and pepper.

2. Roast for 25 to 30 minutes or until an instant-read thermometer inserted in thickest part of the pork tenderloin registers 145°F and potatoes and cauliflower are just tender. Cover pork with foil and let stand for 3 minutes.

3. Meanwhile, for pesto, in a food processor place arugula, parsley, cheese, almonds, and garlic. Cover and process until finely chopped. With the processor running, add oil, lemon juice, and water through the feed tube until mixture is well combined.

4. To serve, divide pesto among four serving plates. Cut pork crosswise into eight slices and arrange on plates. Divide vegetables among the plates.

Per serving: 404 cal., 17 g total fat (4 g sat. fat), 84 mg chol., 726 mg sodium, 32 g carb. (5 g fiber, 13 g sugars), 33 g pro. Exchanges: 2 vegetable, 1 starch, 0.5 carb., 4 lean meat, 1.5 fat.