Rosemary Pork Loin
Makes 4 servings at
160 calories each
1 T. butter
1-lb. pork tenderloin, sliced one-inch thick
1 c. sliced mushrooms
2 T. onion, finely chopped
1-1/2 T. fresh rosemary, chopped
1 clove garlic, minced
salt and pepper to taste
1 T. apple juice
Garnish: fresh rosemary sprigs
Melt butter in a heavy skillet over medium-high heat. Brown pork slices quickly, about one minute on each side. Remove pork to a serving plate, reserving drippings in skillet. Add remaining ingredients except juice and garnish to skillet. Cook and stir over low heat for several minutes, or until mushrooms and onion are almost tender. Stir in juice. Return pork to skillet; spoon mushroom mixture over pork. Cover; simmer 3 to 4 more minutes. Garnish with sprigs of rosemary.
If you have formed the habit of checking on every new diet that comes along, you will find that, mercifully, they all blur together, leaving you with only one definite piece of information: French-fried potatoes are out.