Thursday, April 21, 2011

Roasted Pork Tenderloin with Spring Veggies....

Yummy dinner tonight.
WW points plus 7 Serving 3 slices pork and 1 1/4 cup veggies

1 pd. pork tenderloin trimmed
1 tbs chopped fresh chives
3/4 salt - I use Kosher salt for all my cooking
1 9 oz package frozen artichokes hearts thawed - I used from the glass jar
1 pound baby potatoes cut in 1/2
1/2 pound asparagus trimmed
1 cup baby carrots
2 tsp. olive oil
1/4 pepper

Pre heat oven to 475. Spray shallow roasting pan with on stick spray
Sprinkle pork with chives and 1/4 salt. Spray large non stick skillet with nonstick spray and set over medium high heat. Add pork and cook until browned on all sides about 5 minutes

Transfer pork to roasting pan. Combine artichokes, potatoes, asparagus, carrots, oil, remaining 1/2 tsp salt and the pepper in large bowl, toss to coat. Arrange veggies mixture around pork
Roast, stirring veggies once, until veggies are tender and instant read thermometer inserted into center of pork registers 160F, about 25 minutes. Let pork rest for 5-10 minutes before slicing....


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