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Make-Ahead Pork Tenderloin & Apples
Ingredients:

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)

Directions:

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

Nutritional Information:
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

Diet Exchange
2 Starch + 2 Meat(L) + 1 Fat
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