Ingredients
10-12 sprigs fresh thyme (rinsed) 1/8 teaspoon pepper 1 citrus-marinated pork loin filet (about 1 1/2 lb) 3 tablespoons unsalted butter 1/4 teaspoon roasted garlic 1 tablespoon flour 1/3 cup pre-sliced green onions 2/3 cup reduced-sodium chicken broth 1/3 cup orange juice

Steps
1. Chop thyme, leaves only, and combine with pepper in small bowl. Preheat large sauté pan on medium-high 2–3 minutes.
2. Slice pork into 1/2-inch-thick slices; sprinkle thyme mixture over both sides of pork (wash hands).
3. Place butter in pan; swirl to coat. Place pork in pan (wash hands); cover and cook 4–5 minutes on each side or until internal temperature reaches 160°F (for medium). Use a meat thermometer to accurately ensure doneness. Meanwhile, measure remaining ingredients and arrange near stovetop. Remove pork from pan; set aside.
4. Add garlic to pan; cook 1 minute. Stir in flour; cook 1–2 minutes, stirring often, or until mixture begins to brown.
5. Add green onions and cook 1 minute. Stir in broth and orange juice; cook 3–4 minutes, stirring continuously, or until sauce thickens.
6. Return pork slices to pan and turn to coat with sauce; remove from heat and let stand until ready to serve.

CALORIES (per 1/4 recipe) 340kcal; FAT 17g; CHOL 100mg;
SODIUM 580mg; CARB 10g; FIBER 0g; PROTEIN 37g;
VIT A 8%; VIT C 20%; CALC 2%; IRON 8%

Ingredients
1 pound fresh asparagus spears (rinsed)
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper

Steps
1. Cut 1 inch from tough root end of asparagus spears and discard. To do this quickly, group half the spears together, align ends, and slice with sharp knife. Cut into 2-inch pieces and set aside.
2. Preheat large sauté pan on medium-high 2–3 minutes. Combine remaining ingredients in medium bowl. Add asparagus and toss to coat.
3. Add asparagus (including oil) to pan; cook 4–5 minutes, stirring often, or until desired tenderness. Serve.

CALORIES (per 1/4 recipe) 80kcal; FAT 7g; CHOL 0mg;
SODIUM 140mg; CARB 5g; FIBER 2g; PROTEIN 3g;
VIT A 15%; VIT C 10%; CALC 2%; IRON 15%