PECAN- CRUSTED PORK TENDERLOIN

FAMILY DINNER: Prepare pecan- crusted pork tenderloin for the family. Serve with your own roasted potato wedges, fresh green beans and a red- tipped lettuce salad. Add baguettes. For dessert, top angel food cake with blueberries. Plan ahead: Prepare an extra ( plain) pork tenderloin and save some cake for a second meal ( see Round 2: Heat and Eat, Page 2).

Ingredients

1 ( 1 1/ 2- pound) pork tenderloin Coarse salt to taste Pepper to taste 1/ 2 cup light brown sugar, divided 2 tablespoons light soy sauce, divided 2 teaspoons minced garlic 1/ 2 cup chopped pecans 1/ 4 cup pineapple juice 2 tablespoons Dijon mustard

Servings: makes 6 servings Preparation time: 15 minutes Cooking time: less than 30 minutes

Heat oven to 400 degrees. Coat a 9- by- 13- inch baking dish with cooking spray. Sprinkle pork with salt and pepper to taste; set aside. In a small bowl, mix together 1/ 4 cup brown sugar, 1 tablespoon soy sauce and minced garlic. Spread mixture over top of pork. Press chopped pecans into brown sugar mixture on pork. Bake uncovered 20 to 25 minutes or until internal temperature is 145 degrees. Meanwhile, in a medium sauce pan on medium- high heat, combine remaining sugar, soy sauce, pineapple juice and mustard. Bring to a boil; reduce heat to low and simmer 3 to 5 minutes. Remove from heat. Slice pork, spoon sauce over top and serve.

Per serving: 268 calories, 23 grams protein, 10 grams fat ( 33 percent calories from fat), 1.5 grams saturated fat, 22 grams carbohydrate, 60 milligrams cholesterol, 347 milligrams sodium, 1 gram fiber.

Carb count: 1.5.

Photo illustration is representative of recipe