Adapted from CooksAid.com
|Serving Size||½ of recipe|
|Total Fat||6 g|
|Saturated Fat||2 g|
|Total Carbohydrate||20 g|
|Dietary Fiber||0.5 g|
|Dried oregano||1 teaspoon|
|Dried sage||1 teaspoon|
|Fresh-squeezed orange juice||2 tablespoons|
|Freshly ground black pepper to taste|
|Garlic cloves, minced||2|
|Pork tenderloin||¾ pound|
5 lean meats; 1 starch
Side Suggestions: Grilled Vegetable Salad
Arrange slices of yellow bell pepper, red onion, and zucchini on a grill coated with cooking spray. Grill about 5 minutes, until tender, turning occasionally. Season with salt and pepper, and drizzle with salad dressing.
Side Suggestions: Crusty Bread (Italian or French)
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