Points Plus Categories
Make-Ahead Pork Tenderloin & Apples
Non-Stick cooking spray
1 tbsp brown sugar
1/2 tsp ground cinnamon
1/2 tsp garlic powder
1 (1 lb) pork tenderloin
2 Granny Smith or Gala apples, peeled, cut
into 1/2 inch thick slices
1/4 cup plus 2 tbsp balsamic Vinaigrette salad dressing
made with olive oil, divided
4 cups peeled, cubed butternut squash (1 inch pieces)
1. Mix together the first 3 ingredients; press onto meat. Place in freezer-weight resealable
plastic bag. Add apples and the 1/4 cup of dressing; seal bag. Freeze up to 3 months.
Refrigerate overnight to thaw.
2. Preheat oven to 400º F. Place squash on rimmed baking sheet sprayed with cooking spray;
drizzle with remaining dressing. Bake 20 minutes; turn squash.
3. Remove meat and apples from bag; place on baking sheet with squash. Bake 15 to 20
minutes or until meat is done (145º F.) and squash is tender. Discard bag and marinade.
4. Let meat stand 3 minutes; slice meat. Serve with apples and squash.
Yield: 4 Servings
Serving Size: 1/4 of recipe.
WW Points+ = 7
Calories: 290, Total Fat 7g, Saturated Fat 1.5g, Cholesterol 60mg, Sodium 220mg,
Carbohydrates 34g, Fiber 8g, Sugars 22g, Protein 24g, Vitamin A 460 %DV, Vitamin C 60 %DV,
Calcium 10 %DV, Iron 15 %DV
Carb Choices: 2
2 Starch + 2 Meat(L) + 1 Fat
WW Plus+ = 7