House Works: One Dish Wonder

Some of us are looking to put some comfort food on the table. But that doesn't mean you have to forget about making sure the dish is healthy.

In this House Works, Chef Judy joins us in the kitchen with a recipe that can serve as a complete meal.

Apricot Roasted Pork
Judy Gilliard
Servings: 4
1 pound pork tenderloin, cut in cubes
6 ounces apricot preserves, fruit sweetened
2 tablespoons mustard
8 each prunes, pitted and cut in half
1/4 cup grapeseed oil
1 tablespoon rice wine vinegar
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground sage
1/2 teaspoon red chili flakes
8 each dried apricot halves, julienned
6 sage, julienned
2 small scallions, sliced 1/8" thick
2 tablespoons parsley, chopped

Preheat oven to 400 degrees F. Toss all of the ingredients together with the pork until it is evenly coated with the sauce. Arrange the pork pieces in the pan, spaced evenly apart. Roast until the pork is at 145 degrees about 20 to 25 minutes. Serve over brown rice and sprinkle with sliced scallions and chopped parsley.

Per Serving (excluding unknown items): 437 Calories; 18g Fat (36.7% calories from fat); 26g Protein; 46g Carbohydrate; 4g Dietary Fiber; 74mg Cholesterol; 289mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 3 Fat; 2 Other Carbohydrates.



About the Author...
Taryn Vanderford
Taryn Vanderford co-anchors “First at Four” Monday through Friday with her husband, Jon Vanderford.
Comments are posted from viewers like you and do not always reflect the views of this station.
powered by Disqus