Low Cal. Apricot Glazed Pork Tenderloin
I modified a Better Homes & Gardens recipe to make it lower in calories and to use ingredients I had at home. I served this tenderloin with roasted Alexia Sweet Potatoes and roasted green & yellow whole beans and carrots (frozen mix). I spread the veggies in a single layer on a cookie pan. I sprayed Pam on the bean mixture. Before roasting, I sprinkled salt & pepper on all the veggies, and sprinkled garlic powder and thyme on the bean mixture. Roasted for 25 minutes next to the pork tenderloin pan. Both meat and veggies were VERY EASY & QUICK!
CALORIES: 187.9 |
FAT: 7.5g |
PROTEIN: 23.6g |
CARBS: 7.2g |