| ¼ cup + 1 tbsp olive oil, divided |
| Juice of 2 lemons (1/4 cup) |
| 4 garlic cloves, halved |
| 2 pork tenderloins (about 2 lbs total) |
| 2 tbsp light brown sugar |
| ½ tsp salt |
| Exchanges: | ½ Carbohydrate | Calories: | 219 |
| 3 Lean Meat | Calories from fat: | 105 | |
| ½ Fat | Total Fat: | 12 g | |
| Sugars: | 4 g | Dietary Fiber: | |
| Protein: | 24 g | Saturated Fat: | 3 g |
| Cholesterol: | 65 mg | Sodium: | 196 mg |
| Carbohydrate: | 4 g | ||
| 4 pork loin chops (8 oz each), well trimmed | ||
| ¼ tsp ground cinnamon | ||
| ¼ tsp salt | ||
| ¼ tsp pepper | ||
| 2 tbsp butter | ||
| 2 medium onions, cut into 6 wedges each | ||
| 3 medium carrots, cut into 1-inch chunks |
| Exchanges: | 4 Lean Meat | Calories: | 319 |
| 2 Vegetables | Calories from Fat: | 138 | |
| 1 Fat | Total Fat: | 15 g | |
| Saturated Fat: | 7 g | Cholesterol: | 109 mg |
| Sodium: | 294 mg | Carbohydrate: | 10 g |
| Dietary Fiber: | 3 g | Sugars: | 7 g |
| Protein: | 34 g |
| Until next time | ||||||||
| Kay Kish | ||||||||
| 140 Queen Road | ||||||||
| Clendenin, WV |