Cumin-scented pork has a hint of the Southwest. Adding salsa to potato salad completes the meal.
I like to use red potatoes for the salad. To help them absorb more of the dressing flavor, mix them into the dressing while they are still hot.
Helpful hints:
• Thin cut boneless pork chops can be used instead of pork tenderloin.
• Minced garlic can be found in jars in the produce or condiment sections of the supermarket.
Countdown:
• Start potatoes boiling.
• Make pork dish.
• Finish potatoes.
Shopping list:
To buy: 3/4 pound pork tenderloin,1 carton plain nonfat yogurt, 1 jar honey, 1 bottle ground cumin, 1 small bottle low-salt soy sauce, 1 jar tomato salsa*, 1 pound red potatoes
Staples: Minced garlic, vegetable oil spray, mayonnaise, salt, black peppercorns
Southwestern Honey-Glazed Pork
3/4 lb. pork tenderloin
1 tsp. minced garlic
1 1/2 Tbsp. honey
1 tsp. ground cumin
1 Tbsp. low-salt soy sauce
Vegetable oil spray
Remove visible fat from pork and butterfly: Cut almost in half lengthwise and open like a book. Do not cut all of the way through. Cut in half crosswise to make 2 portions. Mix the garlic, honey, cumin and soy sauce together. Set aside. Heat a nonstick skillet over medium-high heat and spray with vegetables oil spray. Add pork, cover with a lid and cook 5 minutes. Turn and cook 4 minutes. Spoon glaze over the pork and cook 30 seconds. Remove pork to dinner plates and spoon sauce on top. A meat thermometer should read 160 degrees.
Makes 2 servings.
Per serving: 246 calories, 36 calories from fat, 4 g total fat, 1.2 g saturated fat, 1.5 g monounsaturated fat, 108 mg cholesterol, 360 mg sodium, 15.1 g carbohydrate, 0.3 g dietary fiber, 13.1 g sugars, 36.5 g protein
Exchanges: 1 carbohydrate, 5 lean meat
Salsa Potato Salad
1 lb. red potatoes
2 Tbsp. mayonnaise
3 Tbsp. plain nonfat yogurt
1/2 cup tomato salsa*
Salt and freshly ground black pepper
Wash potatoes, do not peel, and cut into 1-inch cubes.
Microwave method:
Place potatoes in a microwave-safe bowl, cover and microwave 4 minutes on high.
Or stove-top method:
Place in saucepan and add cold water to cover.
Bring water to a boil over high heat, cover with a lid, and simmer for 15 minutes, or until cubes are cooked through.
Mix mayonnaise, yogurt and salsa together a serving bowl. Drain potatoes if using stove-top method and add to the serving bowl. Add salt and pepper to taste. Toss well, making sure potatoes are covered with sauce.
Makes 2 servings.
Per serving; 289 calories, 103 calories from fat, 11.5 g total fat, 1.6 g saturated fat, 2.5 g monounsaturated fat, 5 mg cholesterol, 241 mg sodium, 41.9 g carbohydrate, 4.9 g dietary fiber, 4.2 g sugars, 6.6 g protein
Exchanges: 2 1/2 starch, 1 vegetable, 2 fat
*Look for salsa containing
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