|Serving Size||½ of recipe|
|Total Fat||17 g|
|Saturated Fat||3.5 g|
|Total Carbohydrate||10 g|
|Dietary Fiber||1 g|
|Pork tenderloin||¾ pound|
|Dash of fresh ground pepper|
|Olive oil||2 + 2 teaspoons|
|Pitted black olives in water, sliced||¼ cup|
|Balsamic vinegar||1 tablespoon|
|Chives, chopped||¼ cup|
- Season the pork with the salt and pepper.
- Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Place pork tenderloin in pan and cook for about 6-8 minutes, until browned on all sides. Pour ¼ cup water into the pan, cover, and cook for an additional 10 minutes, or until cooked through.
- Heat the remaining 2 teaspoons of oil in a small saucepan over medium-high heat. Add olives and sauté for about 2 minutes. Stir in the balsamic vinegar and honey, bring to a boil, and then remove from heat.
- Slice the meat and place onto 2 plates. Top with the chopped chives and the olive sauce.
4.5 lean meats; 1 vegetable; 1 fat; 0.5 starches
Heat 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add ½ a bunch of trimmed asparagus (about 10-12 spears). Cook for about 8-10 minutes, stirring occasionally.
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