Ingredients
1 lemon (for zest and juice, rinsed)
5-6 sprigs fresh Italian parsley (rinsed)
1 cup panko (Japanese bread crumbs)
1/2 cup grated Parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon ground sage
1/4 teaspoon pepper
2 egg whites (or 1/4 cup egg white substitute)
2 teaspoons cornstarch
1 pork tenderloin (about 1 lb)
8-10 fresh sage leaves (rinsed)
1 1/2 cups reduced-fat milk
1 tablespoon unsalted butter
1 packet garlic/herb sauce mix (about 1 1/2 oz)

Steps

1. Preheat oven to 425°F. Peel several strips of lemon peel, without any white pith, with zester (or vegetable peeler). Chop finely for zest (1 tablespoon); place in shallow bowl. Squeeze juice of lemon into second shallow bowl. Chop parsley finely; add to lemon zest and stir in panko, Parmesan cheese, salt, ground sage, and pepper until well blended.
2. Add egg whites and cornstarch to lemon juice; beat vigorously with fork until well blended. Dip pork into egg mixture (allowing excess to drip off). Roll in bread crumb mixture; press with fingertips to evenly coat. Place in shallow baking pan (wash hands); bake 20-25 minutes or until internal temperature of pork reaches 160°F (for medium). Use a meat thermometer to accurately ensure doneness. Let pork stand 5 minutes before slicing.
3. During last ten minutes of pork bake time, prepare sauce. Chop sage leaves finely (1 tablespoon); set aside. Place in small saucepan, milk, butter, and dry sauce mix; bring to a boil on medium, whisking until blended.
4. Reduce heat to medium-low. Stir in fresh sage; cook 2-3 minutes, stirring continuously, or until sauce thickens. Slice pork and serve with sauce.

Pork only:
CALORIES (per 1/4 recipe) 240kcal; FAT 7g; CHOL 85mg; SODIUM 560mg; CARB 13g; FIBER 2g; PROTEIN 32g; VIT A 4%; VIT C 15%; CALC 15%; IRON 10%

Sauce only:
CALORIES (per 1/4 recipe) 110kcal; FAT 4.5g; CHOL 15mg; SODIUM 640mg; CARB 12g; FIBER 0g; PROTEIN 4g; VIT A 6%; VIT C 0%; CALC 10%; IRON 0%

Ingredients
1 (16-ounce) package fresh strawberries (2 1/2 cups; rinsed)
1 cup fresh blueberries (rinsed)
1 tablespoon sugar
1 tablespoon water
1/2 teaspoon pure vanilla extract
2 cups premium vanilla (or butter pecan) ice cream, divided
12 caramelized sweet, crisp cookies

Steps

1. Remove stem caps from strawberries. Slice strawberries thinly; combine with blueberries in medium bowl. Stir in sugar, water, and vanilla.
2. Place ice cream in four serving bowls; arrange 3 cookies around edge of each. Spoon berries over ice cream; serve.

CALORIES (per 1/4 recipe) 350kcal; FAT 16g; CHOL 75mg; SODIUM 120mg; CARB 47g; FIBER 4g; PROTEIN 5g; VIT A 10%; VIT C 120%; CALC 10%; IRON 6%