Grilled Pork Tenderloin with Chunky Spiced applesauce, Swiss Baked Potatoes and Broccoli!!

OK...I will give 4 stars for the pork and 4+ stars for the potatoes and cranberry spiced applesauce!!! I had hoped the marinade for the pork would have added a little more flavour. Still....excellent choice and extremely tender!!!

Grilled Pork Tenderloin

Yield: 14 servings (3 oz per serving)

NI: calories 176, Fat 6.9, fiber .1g

*** I reduced portions substantially to serve 3. I used 1 pork tenderloin and reduced measurements of ingredients by 1/3.

1c olive oil

1c orange juice

1/4c chopped green onions

2 tsp ground white pepper

2 tsp salt, divided

3 (1 pound pork tenderloins, trimmed

Cooking Spray

Combine first 4 ingredients in a large zip lock plastic bag. Add 1 tsp salt and pork to bag; seal and shake well. marinate in refrigerator 2 hours, turning bag occasionally.

Preheat grill.

Remove pork from bag; discard marinade. Sprinkle pork evenly with remaining 1 tsp salt. Place pork on grill rack coated with cooking spray; grill 20 minutes or until a thermometer registers 160 degrees (slightly pink). Let stand 10 minutes before slicking thinly.

Chunky Spiced Applesauce

Yield; 7c (serving size: about 1/2c)

NI: calories 124, fatg .2, fiber 2.6g

***I cut recipe in half and had plenty left over!

10c cubed peeled apple (about 3 pounds) I used Cortland and Golden Delicious apples. 1 medium apple amounts to approximately 1c cubed apple.

1/2 lemon

2c fresh cranberries

1c sugar

1/2c maple syrup

1/3c water

1/2 tsp ground cinnamon

pinch fresh grated nutmeg (I used ground)

Place apple in a large bowl; cover with cold water. Squeeze juice from lemon half into bowl; place lemon half in bowl, set aside.

Combine cranberries and remaining ingredients in a Dutch oven; bring to a boil, stirring occasionally. Cook 3 minutes or until cranberries pop.

Drain apple; discard lemon. Add apple to pan. Cover, reduce heat, and simmer 25 minutes or until apple is soft. Uncover, bring to a boil, and cook 15 minutes. Mash apple mixture with a potato masher. Pour into serving dish; cover and chill at least 2 hours.

Swiss Baked Potatoes

Yield: 12 servings (serving size: 2/3c)

NI: calories 106, fat 3.5g, fiber 1.6g

6 baking potatoes, peeled and thinly sliced (about 3 1/2 pounds)

Cooking Spray

1 1/4 cups thinly sliced onion (about 1 medium)

1 1/2 tsp freshly ground black pepper, divided

3/4 tsp salt, divided

1/2c (2oz) shredded Gruyere cheese

2 tbsp butter, chilled and cut into small pieces

3/4c fat-free, less sodium beef broth

Preheat oven to 375 F

Arrange one third of potato slices in the bottom of a shallow 2 quart baking dish coated with cooking spray. Top with one third of onion slices. Sprinkle with 1/2 tsp pepper and 1/4 tsp salt. Sprinkle with one third of cheese. Repeat layers twice, ending with cheese. Repeat layers twice, ending with cheese. Dot with butter. Pour broth over potato mixture. Coat top layer with cooking spray. Cover with foil, and bake at 375F for 30 minutes. Uncover and bake an additional 30 minutes or until tender.