Delicious treat for all occasions
McClatchy Newspapers
A Neapolitan pizza-style sauce over tender, juicy pork makes a quick and simple dinner.
The combination of tomato, olive and garlic on the pork pairs beautifully with the earthiness of the beans and the bite of peppery arugula in the White Bean Salad.
Butterflying the pork by cutting it almost in half lengthwise helps it cook in under 10 minutes.
This meal contains 517 calories per serving with 20 percent of calories from fat.
Wine suggestion
A light red wine like pinot noir goes nicely with pork.
Helpful hints
Minced garlic can be found in jars in the produce section of the market. Four medium garlic cloves, crushed, can be used instead.
Cannellini beans can be used instead of navy beans.
Any type of reduced-fat salad dressing can be used.
Countdown
Start pork.
Make salad while pork cooks.
Finish pork.
Shopping list
To buy: 1 bottle low-sodium pasta sauce, 1 container pitted black olives, 3/4 pound pork tenderloin, 1 loaf whole grain bread, 1 package arugula, 1 can navy beans, 1 bottle reduced-fat Italian salad dressing.
Staples: Olive oil spray, hot pepper sauce, minced garlic, salt, black peppercorns.
Linda Gassenheimer is the author of 14 cookbooks including her newest, “The Flavors of the Florida Keys” and “Mix ’n Match Meals in Minutes for People with Diabetes.” Visit Linda on her web page at www.DinnerInMinutes.com or email her at LindaDinnerInMinutes.com.
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