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Publix Aprons

Pork and Garlic-Spinach Sauce over Vegetable Spirals

Pork and Garlic-Spinach Sauce over Vegetable Spirals
Servings:
4
Total Time:
30 minutes

Ingredients

1 pork tenderloin (about 1 lb)
1 teaspoon roasted garlic-herb seasoning, divided
1/4 cup flour
1/4 cup fresh basil, coarsely chopped
2 tablespoons canola oil
1 cup prediced yellow onions
3 tablespoons garlic spice paste
1/4 teaspoon crushed red pepper (optional)
1 cup unsalted chicken stock (or broth)
1/4 cup low-fat plain Greek yogurt
1/4 cup grated Parmesan cheese
3 cups baby spinach
1 container fresh squash spirals with tomatoes (about 1 lb)

Steps

  1. Cut pork into 1-inch-thick slices (about 8 pieces). Season pork with 1/2 teaspoon seasoning, then coat with flour (wash hands). Chop basil.
  2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then add pork and cook 2–3 minutes on each side or until well browned. Remove pork from pan and set aside.
  3. Add onions to same pan; cook 4–5 minutes, stirring occasionally, or until golden. Stir in garlic paste and red pepper if using; cook 1 minute. Reduce heat to medium-low; add stock and pork, then simmer 3–4 minutes or until liquid is reduced by one-half and pork is 145°F.
  4. Stir in yogurt, Parmesan, spinach, basil, and remaining 1/2 teaspoon seasoning; cook 1–2 minutes or until mixture is hot and spinach wilts. Place spirals on plate (halve tomatoes, if desired); top with pork slices and garlic-spinach sauce. Serve.
Note: Spirals will soften from heat when sauce is poured over top. Stir spirals into pan during last minute of cook time if desired.

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Nutritional Information

CALORIES (per 1/4 recipe) 320kcal; FAT 12.00g; SAT FAT 2.50g; TRANS FAT 0.00g; CHOL 65mg; SODIUM 800mg; CARB 15g; FIBER 2.00g; SUGARS 8g; PROTEIN 28g; CALC 8%; VIT A 0%; VIT C 0%; IRON 15%

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