5 fresh garlic cloves
13-17 sprigs fresh thyme (rinsed)
2 tablespoons Dijon mustard
1 pork tenderloin (about 1 lb)
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon herb garlic butter
1/4 cup dry white wine
1/4 cup reduced-fat milk
2 teaspoons flour

1. Crush garlic, using garlic press, into medium bowl. Use knife to remove garlic from bottom of press. Finely chop thyme leaves; measure (1 tablespoon) and add to garlic. Stir in mustard until well blended.
2. Cut pork diagonally into about eight 1-inch-thick slices; season with salt and pepper. Place pork slices in bowl and press into mixture; turn and press again to coat both sides (wash hands).
3. Preheat large sauté pan on medium 2–3 minutes. Place butter in pan; swirl to coat. Add pork (wash hands); cook 5–6 minutes on each side or until well browned and internal temperature reaches 160°F (for medium). Use a meat thermometer to accurately ensure doneness.
4. Combine wine, milk, and flour in small bowl until blended. Add to pork; cook 2–3 more minutes, stirring continuously, or until sauce thickens. Serve wine sauce with pork.

CALORIES (per 1/4 recipe) 190kcal; FAT 6g; CHOL 75mg;
SODIUM 410mg; CARB 6g; FIBER 0g; PROTEIN 25g;
VIT A 2%; VIT C 6%; CALC 4%; IRON 10%

2 cups tart apple slices
1 tablespoon garlic and herb butter
1/4 cup pre-diced red onions
1 (20-ounce) package refrigerated homestyle sliced potatoes
1 1/2 cups reduced-fat milk
1 1/2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 ounces Dubliner^TM Irish cheese

1. Preheat large sauté pan on medium 2–3 minutes. Cut apples into thin slices; set aside.
2. Place butter in pan; swirl to coat. Add onions and cook 2–3 minutes, stirring often, or until browned.
3. Stir in apples and remaining ingredients (except cheese). Cover and cook 15 minutes, stirring often, or until sauce begins to thicken. Meanwhile, shred cheese using grater (or food processor).
4. Reduce to low; sprinkle with cheese. Cover and cook 4–5 minutes (do not stir) or until cheese melts and potatoes are tender. Serve.

CALORIES (per 1/4 recipe) 250kcal; FAT 7g; CHOL 20mg;
SODIUM 620mg; CARB 37g; FIBER 2g; PROTEIN 10g;
VIT A 10%; VIT C 6%; CALC 25%; IRON 4%