Atkins Pork Recipes

Ingredients:

2 plum tomatoes, seeded, chopped
1/4 cup chopped green olives
1/4 cup dry white wine
= (or reduced sodium chicken broth)
1 tsp chopped fresh rosemary
= (or 1/2 tspn dried rosemary)
2 garlic cloves, pressed
1 tbsp olive oil
2 whole pork tenderloins - (1 1/2 lbs total
1/2 tsp salt
1/4 tsp freshly-ground black pepper
1 cup reduced sodium chicken broth
2 tsp Thick/notThin Not/Starch thickener

Instructions:

Combine tomatoes, olives, white wine, lemon juice, rosemary, red pepper
flakes and garlic.

Heat oven to 400 degrees. Heat oil in a heavy ovenproof skillet over
medium-high heat until hot. Sprinkle pork with salt and pepper. Brown
pork on all sides, about 5 minutes. Add tomato mixture. Insert ovenproof
meat thermometer into thickest part of pork. Place skillet in oven and
bake 30 minutes, or until thermometer registers 160 degrees. Remove pork
from skillet; cover and keep warm.

Place skillet over medium heat; add broth and thickener. Bring to a boil;
reduce heat and simmer until slightly thickened, 5 minutes. Serve sauce
over pork.

This recipe yields 6 servings.

Carbohydrates: 2 grams
Net Carbs: 1 grams
Fiber: 1 grams
Protein: 25 grams
Fat: 7 grams
Calories: 185

Description:
"The assertive flavor of green olives, tomatoes, and rosemary compliment
the mild flavor of pork tenderloin. If you have one, use a cast-iron
skillet to prepare this dish."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-18-2003 by Joe Comiskey - Mad's Recipe Emporium"

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Per Serving (excluding unknown items): 33 Calories; 2g Fat (76.3% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 180mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2
Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 6