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Publix Simple Meals

Pork With Lemon Dill Sauce and Cheddar Champ

Makes 4 Servings
Total Time:
35 minutes
Active Time:
35 minutes

Cooking Sequence

-- Prepare pork and begin to bake - 10 minutes

-- Prepare champ; complete pork and serve - 25 minutes

Pork With Lemon Dill Sauce


1 pork tenderloin (about 1 lb)

4 slices bacon

4 toothpicks

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1/2 cup lemon dill sauce, divided


-- Preheat oven to 425°F.

-- Cut tenderloin into four equal pieces.


1. Wrap each piece of the pork with a slice of bacon, then secure ends of bacon with toothpicks; season with salt and pepper (wash hands). Place pork on baking sheet and top each with 1 tablespoon lemon dill sauce.

2. Bake 15-20 minutes or until pork is 145°F (for medium). Top each with 1 tablespoon (or more) remaining lemon dill sauce. Let stand 2-3 minutes before serving. Remove toothpicks and serve.

Cheddar Champ


3 1/2 oz Deli aged white cheddar, shredded

2 leeks, very thinly sliced

1 cup reduced-fat milk

1 (10-oz) container cooking creme

2 tablespoons garlic herb butter

1/2 teaspoon kosher salt

1/4 teaspoon pepper

1/8 teaspoon ground nutmeg

1 package refrigerated mashed potatoes (24-32 oz)


-- Shred cheese.

-- Cut leeks in half lengthwise; then slice white portion only (2 cups).


1. Combine leeks, milk, cooking creme, butter, salt, pepper, and nutmeg in medium saucepan; cook on medium-high 4-6 minutes or until leeks are softened.

2. Heat potatoes in microwave following package instructions. Stir potatoes and cheese into leek mixture. Serve. (Makes 6 servings)

Aprons Advice

-- Complete your meal with a watercress salad, yeast rolls, and Key lime pie for dessert.

-- Be sure to rinse the leeks very thoroughly before slicing.

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Pork With Lemon Dill Sauce

CALORIES (per 1/4 recipe) 230kcal; FAT 14g; CHOL 90mg; SODIUM 500mg; CARB 2g; FIBER 0g; PROTEIN 24g; VIT A 4%; VIT C 0%; CALC 2%; IRON 6%

Cheddar Champ

CALORIES (per 1/6 recipe) 350kcal; FAT 24g; CHOL 65mg; SODIUM 930mg; CARB 21g; FIBER 1g; PROTEIN 10g; VIT A 30%; VIT C 4%; CALC 30%; IRON 4%

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