Prosciutto-Wrapped Pork Tenderloin

How do you turn a savory pork tenderloin into the most heavenly mouth-watering entree ever? You wrap it in prosciutto (a dry-cured ham sliced very thin). Very easy to prepare and a magnificent meal worth repeating!

Ingredients:

- 1 lb. lean pork tenderloin
- 4 thin slices of prosciutto
- Fresh rosemary
- Fresh thyme
- 1/4 tsp. freshly ground pepper

Preheat oven to 425 degrees. Rinse and pat dry pork tenderloin. Align the 4 strips of prosciutto length-ways (overlapping each layer a bit). Place the pork tenderloin on top of the prosciutto toward one end. Sprinkle a little bit of chopped fresh rosemary and thyme on top and then sprinkle with fresh pepper. Taking the end of the prosciutto, start rolling tenderloin. After tenderloin is wrapped in prosciutto, place tenderloin in a baking pan, with the end of the prosciutto facing down. (I lined the pan with aluminum foil first for easy clean up). Place in preheated oven and bake tenderloin for 30 minutes or until the center temperature reaches approximately 140 to 150 degrees. Remove to a platter and slice tenderloin into 10 thin pieces. Serve with your favorite healthy side dish. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Let us gather at the table, eat, laugh, and make memories." 

- Anonymous 

Low-Point Pork Scaloppine with Dijon Cream Sauce

Scaloppine means "a thinly sliced cut of meat". When this lean pork tenderloin is sliced, seasoned, grilled, and topped with the most succulent sauce, it becomes the ultimate entree'. Very tasty and very low-point. What more could you ask for? 

Low-Point Pork Scaloppine with Dijon Cream Sauce

Ingredients:

- 1, 1-pound extra lean pork tenderloin, sliced into 12 thin pieces and pounded to 1/4 or 1/2-inch thickness
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground pepper
- 1 Tbs canola oil
- 1/4 cups minced shallots
- 2 tsp. minced garlic
- 1/2 cup chicken stock
- 1 Tbs Dijon mustard
- 3 Tbs nonfat green yogurt or fat-free sour cream
- fresh parsley for garnish

In a large skillet, heat canola oil over medium-high heat. Sprinkle pork with salt and pepper. Add pork cutlets (6 at a time) to skillet and cook for 2 minutes on each side. Remove from skillet and keep warm. Using the same skillet, add shallots and garlic to pan and cook for 2 minutes, stirring frequently. Add stock and mustard, stirring occasionally for 1 minute. Stir in greek yogurt or sour cream and cook for a minute, stirring or whisking constantly. Serve pork with sauce and sprinkle with parsley. If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 12
Serving size - 3
Points per serving - 4
Points plus per serving - 4

"Be stubborn about your goals, but flexible about your methods."

 - Anonymous

Low-Point Seasoned Pork Tenderloin

This perfectly seasoned pork tenderloin is very savory and satisfying! No sauce or condiments needed! Enjoy!


Low-Point Seasoned Pork Tenderloin
Ingredients:
- 1 lb. boneless pork tenderloin, cut into 10 thin slices
- 1 Tbs olive oil (plus Pam cooking spray with olive oil, only if needed)
- 1/2 tsp. kosher salt
- 1/4 tsp. pepper
- 1/8 tsp. cumin
- 1 Tbs ground coffee
- 1/2 tsp. onion powder
Mix the salt, pepper, cumin, coffee, and onion powder in a bowl. Press seasoning mixture on slices of pork tenderloin, both sides. Heat olive oil over medium-high heat in a large skillet. Place seasoned pork tenderloin slices in skillet and sear on both sides. Turn heat down to medium and continue cooking pork until desired doneness, turning over several times to cook evenly. Remove and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 10
Serving size - 1
Points per serving - 2

"The quickest way to change your attitude toward pain is to accept the fact that everything that happens to us has been designed for our spiritual growth." - M. Scott Peck