1 medium shallot (rinsed)
1 pork tenderloin (about 1 lb)
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons canola oil
1/2 cup Marsala wine
8 oz pre-sliced baby portabella mushrooms (rinsed)
2 cups beef stock
1/2 cup maple syrup
3 sprigs fresh rosemary (rinsed)

1. Remove ends and peel from shallot; chop finely. Preheat large sauté pan on medium-high 2–3 minutes. Season pork with salt and pepper (wash hands). Place oil in pan; swirl to coat. Add pork (wash hands); cook 4–5 minutes, turning occasionally, or until well browned. Remove pork from pan; cover to keep warm.
2. Remove pan from heat and add Marsala. Stir in mushrooms and shallots; cook 2–3 minutes, stirring often, or until wine has completely evaporated.
3. Stir in beef stock, syrup, and whole rosemary sprigs. Return pork to pan; cover and cook 10–12 minutes, turning pork occasionally, or until internal temperature of pork reaches 155°F. Use a meat thermometer to accurately ensure doneness. (Remove pork from pan and transfer to cutting board. Let pork stand 5–10 minutes before slicing. Temperature will rise to USDA recommended 160°F.)
4. Continue to cook sauce 4–5 more minutes or until thickened. Slice pork into 1 inch-thick slices; top with mushroom sauce and serve.

CALORIES (per 1/4 recipe) 420kcal; FAT 11g; CHOL 85mg; SODIUM 510mg; CARB 37g; FIBER 1g; PROTEIN 35g; VIT A 2%; VIT C 2%; CALC 6%; IRON 15%

1 (24-oz) bag Dutch baby potatoes (rinsed)
2 tablespoons water
4 tablespoons unsalted butter
1 lemon (for juice, rinsed)
1 teaspoon Everglades seasoning
cooking spray

1. Preheat oven to 450°F. Cut potatoes in half; place in microwave-safe bowl with water. Cover and microwave on HIGH 7–8 minutes or until tender. Meanwhile, cut butter into small pieces; set aside.
2. Squeeze juice of lemon over potatoes; stir in butter and seasoning. Coat baking sheet with cooking spray. Spread potatoes in single layer on baking sheet. Bake 10–12 minutes, stirring occasionally, or until golden. Serve.

CALORIES (per 1/4 recipe) 230kcal; FAT 12g; CHOL 30mg; SODIUM 370mg; CARB 32g; FIBER 3g; PROTEIN 3g; VIT A 10%; VIT C 20%; CALC 15%; IRON 10%