Balsamic Pork Scaloppini with Garlic Sweet Potatoes

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BALSAMIC PORK SCALOPPINI

3/4 pound pork tenderloin

Olive oil spray

Salt and freshly ground black pepper

1 cup diced onion

1/2 cup balsamic vinegar

2 tablespoons pine nuts

2 tablespoons chopped parsley (optional)

Remove fat from tenderloin and cut into 2-inch slices.  Flatten the slices with a meat bat or the bottom of a heavy skillet.  Heat a nonstick skillet on medium-high heat.  Spray with olive oil spray. Sauté onion 3 minutes.  Move to sides of skillet. Add pork to the skillet and saute 2 minutes per side.  Remove to a plate; add salt and pepper to taste.  Raise heat to high, add vinegar. Reduce liquid by half, about 1 minute.  Add pine nuts and warm through, about 30 seconds. Divide pork between two dinner plates and spoon the sauce and pine nuts on top. Sprinkle parsley on top.  Makes 2 servings.

Per serving: 309 calories (34 percent from fat), 11.8 g fat (2.9 g saturated, 4.3 g monounsaturated), 108 mg cholesterol, 38.6 g protein, 13.1 g carbohydrates, 1.6 g fiber, 88 mg sodium.

SIDE DISH 

GARLIC SWEET POTATOES AND SUGAR SNAP PEAS

1/4 pound sugar snap peas, trimmed

1/2 pound sweet potatoes

2 teaspoons olive oil

2 medium garlic cloves, crushed

Salt and freshly ground black pepper

Wash potatoes, do not peel.  Cut potatoes into strips about the same size as the sugar snap peas (about 2-inches by 1/2-inch).

Microwave method:

Place in a microwave oven on high for 5 minutes. 

Stove top method:

Bring a sauce pan of water to a boil and add the potatoes.  Boil 3 minutes, add sugar snap peas and boil 2 more minutes. Drain.

When the pork is cooked and removed from skillet, add the oil and garlic to the same skillet used for the pork. Add the potatoes and snow peas. Toss for 2 to 3 minutes or until potatoes are crisp and cooked through.  Makes 2 servings.

Per serving: 181 calories (23 percent from fat), 4.7 g fat (0.6 g saturated,3.3 g monounsaturated), no cholesterol,  3.6 g protein, 31.8 g carbohydrates, 3.6 g fiber, 14 mg sodium.