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Title: Lemon Pork With Vegetables
Yield: 4 Servings

Ingredients

    1/2 ts salt
    1/2 ts coarsely ground black pepper
      1    12 oz pork tenderloin,
           -trimmed of fat & m; cut int
      1 ts vegetable oil
           Lemon Sauce:
      1 ts cornstarch
    3/4 c  fat-free, reduced sodium
           -chicken br
      1 ts freshly grated lemon peel
      2 tb fresh lemon juice
    1/3 c  fresh parsley; minced
           Vegetables
      1 ts butter or margarine
      1 pt cherry tomatoes
      8 oz fresh sugar snap peas;
           -strings removed

Instructions

Sprinkle 1/4 teaspoon of the salt and all the pepper on both sides of pork
rounds. Heat oil in a large nonstick skillet over medium heat. Add pork
and cook 2-3 minutes per side until browned outside and barely pink inside.
Remove to a serving platter; cover loosely with foil to keep warm.

Increase heat to medium-high. Stir cornstarch into chicken broth. Pour
into skillet and boil 2-3 minutes until slightly thickened and syrupy.
Remove from heat and stir in lemon peel, lemon juice and parsley. Pour
over pork.

Wipe pan clean with a paper towel. Ad butter and melt over medium-high
heat. Add the tomatoes and sugar snap peas. Cook, stirring often, until
tomato skins begin to split and peas are crisp-tender, about 2 minutes.
Sprinkle with remaining salt. Add to platter.

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Per serving (excluding unknown items): 42 Calories; 2g Fat (46% calories
from fat); 1g Protein; 5g Carbohydrate; 3mg Cholesterol; 286mg Sodium

Contributor: Woman's Day

Preparation Time: 0:10

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