Another Recipe Keeper

I have really enjoyed cooking dinner and eating it as a family when Chris gets home. Isabella helps set the table and say the prayer before dinner. Here is another keeper recipe we tried tonight from my new Weight Watchers in 20 minutes cookbook...

Pork Tenderloin with Cranberry Pan Sauce

Ingredients

• 1 1/4 pounds pork tenderloin, trimmed and cut into 8 slices
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup reduced sodium vegetable broth
• 1/4 cup whole-berry cranberry sauce
• 1 tablespoon grated orange zest
• 1/2 teaspoon dried thyme

Directions

• Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Sprinkle pork with 1/2 teaspoon of the salt and the pepper. Add to the skillet and cook until browned, about 2 minutes on each side. Transfer to a plate.
• add the broth to the skillet, scraping up any browned bits from the bottom of the pan. Add the cranberry sauce, orange zest, thyme and pork along with any accumulated juices; bring to a boil. Reduce the heat and simmer, covered, until the pork is cooked through, about 8 minutes

Sides

• We added extra cranberry sauce on top of the pork pieces to eat.
• I served this with steamed green beans. Salt and Pepper to taste.
• The recipe also called for Butternut squash, but I could not find that at the grocery store. So I baked a sweet potato in the microwave as you would a baked potato. Took off the skin and mashed the potato with splenda brown sugar and some "I can't believe it's not butter."

Mange Bene!