Ingredients
1/2 cup pecan pieces
1/2 cup French-fried onions
1 tablespoon light brown sugar
2 pork tenderloins (about 2 lb)
1/2 teaspoon salt
1/8 teaspoon pepper
olive oil cooking spray

Steps

1. Preheat oven to 425°F. Coat baking sheet with cooking spray. Place pecans, onions, and sugar in food processor; process until coarsely chopped. Place mixture on plate (may be paper).
2. Season pork with salt and pepper; roll in pecan mixture until well coated and place 1 inch apart on baking sheet. Coat top of tenderloins with cooking spray (wash hands and cutting board). Bake 25–30 minutes or until internal temperature reaches 160°F (for medium). Use a meat thermometer to accurately ensure doneness.
3. Let pork stand 5 minutes; then cut into 1-inch-thick slices. Top with Georgia Chutney (recipe below) and serve.

CALORIES (per 1/6 recipe) 280kcal; FAT 15g; CHOL 100mg;
SODIUM 300mg; CARB 5g; FIBER 1g; PROTEIN 33g;
VIT A 0%; VIT C 2%; CALC 2%; IRON 10%

Ingredients
2 cups frozen sliced peaches
1 cup sweet Vidalia onions/peppers relish
2 teaspoons light brown sugar

Steps

1. Cut peaches into bite-size pieces; combine with remaining ingredients in medium saucepan.
2. Cover and bring to a boil on medium-low; cook 20–25 minutes, stirring occasionally, or until thickened. Serve over pork slices.

CALORIES (per 1/6 recipe) 60kcal; FAT 0g; CHOL 0mg;
SODIUM 0mg; CARB 16g; FIBER 1g; PROTEIN 1g;
VIT A 15%; VIT C 140%; CALC 0%; IRON 2%

Ingredients
1 (9-ounce) box frozen cut green beans
1 (20-ounce) package refrigerated red potato wedges
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons garlic butter
2 tablespoons dried parsley

Steps

1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high.
2. Stir beans, potatoes, salt, and pepper into boiling water; cover and return to boil.
3. Reduce heat to medium-high; cook 6–8 minutes, stirring occasionally, or until desired tenderness.
4. Drain beans and potatoes; return saucepan to stovetop. Add butter and parsley, stirring until butter melts, using only residual heat. Add beans and potatoes; toss to coat and serve.

CALORIES (per 1/6 recipe) 120kcal; FAT 6g; CHOL 10mg;
SODIUM 590mg; CARB 14g; FIBER 3g; PROTEIN 3g;
VIT A 8%; VIT C 10%; CALC 2%; IRON 6%