Ingredients
4 slices smoked bacon
1 1/2 pounds pork tenderloin
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 1/2 cups tart apple slices
6-7 fresh sage leaves
1 cup chicken broth
2 tablespoons light brown sugar
2 tablespoons red wine vinegar

Steps

1. Cut bacon into 1/4-inch pieces and place in large sauté pan. Cook on medium-high heat 1–2 minutes. Sprinkle pork tenderloin with seasoned salt and pepper. Wash hands and cutting board with hot soapy water.
2. Place pork in pan using tongs. Cover and cook 6–8 minutes, turning pork and stirring bacon occasionally, until browned. Cut apple slices into bite-sized pieces.
Remove stems from (rinsed) sage, chop, and then measure (1 tablespoon).
3. Stir in sage, apples, and remaining ingredients. Bring to a boil; reduce heat to medium. Simmer uncovered 12–15 minutes, turning and stirring occasionally, until sauce has reduced by half and internal temperature of pork reaches 160°F (for medium). Use a meat thermometer to accurately ensure doneness. Slice pork and serve with apple sage sauce.

CALORIES (per 1/4 recipe) 278kcal; FAT 8g; CHOL 84mg; SODIUM 841mg; CARB 13g; FIBER 1g; PROTEIN 41g; VIT A 1%; VIT C 4%; CALC 1%; IRON 11%

 

Ingredients
1 (3-pound) bag small red potatoes
2 tablespoons red wine vinegar
1 tablespoon seasoned salt
1/2 teaspoon pepper
1/2 ounce fresh parsley (1/2 package)
1/4 cup butter (1/2 stick)

 

Steps

1. Fill large saucepan 1/2 full of water. Bring to a boil on high heat. Meanwhile, cut (rinsed) potatoes in half and add to water. Stir in vinegar, seasoned salt, and pepper. Boil 12–14 minutes until potatoes are tender.
2. Remove stems from (rinsed) parsley, chop finely, and then measure (1/4 cup). Drain potatoes and return to pan. Stir in parsley and butter. Cover and let stand until ready to serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 253kcal; FAT 8g; CHOL 21mg; SODIUM 847mg; CARB 42g; FIBER 3g; PROTEIN 5g; VIT A 3%; VIT C 70%; CALC 4%; IRON 11%