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1/4
cup finely chopped prosciutto or 2 slices bacon, coarsely chopped
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2
9 ounce package frozen cut green beans
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1/2
cup chopped onion
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3/4
cup water
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1
tablespoon olive oil
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12
ounces pork tenderloin, cut into 1/2-inch-thick slices (11 to 12 slices)
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1/2
cup orange juice
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3
tablespoons molasses
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1
teaspoon cornstarch
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1/2
teaspoon salt
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1/4
teaspoon pepper
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Steamed spinach or turnip greens (optional)
1. In a large skillet cook prosciutto or bacon over medium heat until crisp; drain and set aside. In the same skillet cook green beans and onion in 3/4 cup water according to bean package directions. Drain bean mixture; set aside.
2. In the same skillet, heat oil over medium-high heat. Add pork tenderloin slices; cook for 4 to 5 minutes or until just barely pink in center, turning once halfway through cooking.
3. Meanwhile, in a small bowl stir together orange juice, molasses, cornstarch, salt, and pepper. Add to meat in skillet. Cook and stir until thickened and bubbly. Cook and stir about 2 minutes more. Stir bean mixture into mixture in skillet; heat through.
4. If desired, serve with steamed spinach. Top individual servings with prosciutto or bacon. Makes 4 servings.
- Servings Per Recipe 4,
- Calories 324,
- Protein (gm) 29,
- Carbohydrate (gm) 38,
- Fat, total (gm) 6,
- Cholesterol (mg) 52,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 7,
- Sugar, total (gm) 16,
- Vitamin A (IU) 340,
- Vitamin C (mg) 26,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 36,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 460,
- Potassium (mg) 1058,
- Calcium (DV %) 81,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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