Ingredients
1 tablespoon fresh thyme (finely chopped)
1 pork tenderloin (about 1 lb)
2 tablespoons Dijon mustard
1 1/2 tablespoons minced garlic
1 tablespoon herb garlic butter
1/4 cup dry white wine
1/4 cup reduced-fat milk
2 teaspoons flour

Prep

• Remove stems; chop thyme.
• Cut pork diagonally into about eight 1-inch-thick slices.

Steps

1. Combine in medium bowl, thyme, mustard, and garlic. Add pork slices; press and turn slices to coat (wash hands).
2. Preheat large sauté pan on medium 2–3 minutes. Place butter in pan then add pork; cook 5–6 minutes on each side or until browned and 160°F (for medium).
3. Combine wine, milk, and flour. Add to pork; cook and stir 2–3 minutes or until sauce thickens. Serve sauce with pork.

CALORIES (per 1/4 recipe) 220kcal; FAT 7g; CHOL 90mg; SODIUM 280mg; CARB 7g; FIBER 0g; PROTEIN 30g; VIT A 4%; VIT C 2%; CALC 2%; IRON 6%

Ingredients

2 cups tart apple slices
1 tablespoon herb garlic butter
1/4 cup pre-diced red onions
1 (20-oz) package refrigerated homestyle sliced potatoes
2 cups reduced-fat milk
2 oz white Cheddar cheese

Steps

1. Preheat large sauté pan on medium 2–3 minutes. Cut apples into thin slices. Place butter in pan then add onions; cook and stir 3–4 minutes or until soft.
2. Stir in apples and remaining ingredients (except cheese) and cover; cook and stir 18 minutes or until potatoes are tender. Shred cheese.
3. Reduce heat to low. Sprinkle with cheese and cover; cook 4–5 minutes (do not stir) or until cheese melts. Serve.

CALORIES (per 1/4 recipe) 260kcal; FAT 10g; CHOL 30mg; SODIUM 360mg; CARB 40g; FIBER 4g; PROTEIN 11g; VIT A 10%; VIT C 2%; CALC 25%; IRON 4%