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 |