Stuffed Pork Tenderloin, Warm Potato Salad and Roasted Sugar Snap Peas!

MMMMMHMMMMMM GOOD!

Stuffed Pork Tenderloin

Yield: 2-4 servings
NI: 250cal, 7g fat, 1g fiber.

1 pork tenderloin

2 tbsp grated Parmesan Cheese

2 tbsp minced fresh parsley

1/4 tsp each salt and pepper

1/3c minced drained oil-packed sun-dried tomatoes

Cut pork in half lengthwise almost but not all the way through; open like book. Sprinkle with cheese, parsley, salt and pepper. Sprinkle tomatoes down center. Fold pork over filling; secure with toothpicks.

Place on greased grill over medium high heat; close lid and grill, turning occasionally, until meat thermometer registers 160F and just a hint of pink remains inside, about 18-20 minutes. Transfer to cutting board; tent with foil and let stand for 5 minutes before slicing.

Warm Potato Salad

Yield: 4 servings

NI: 237 calories, 7.1g fat, 5.2g fiber

4 potatoes (2 lb)

1/8c olive oil

1-1/2 tbsp wine vinegar

1 tbsp Dijon mustard

1/2 tsp salt

1/4 tsp pepper

1/2c each diced celery and sweet green pepper

2 tbsp chopped fresh basil or parsley

Peel potatoes, cube. in saucepan of boiling salted water, cover and cook potatoes until tender, about 10 minutes. Drain and transfer to bowl; let cool for 10 minutes.

Meanwhile, in small bowl, whisk together oil, vinegar, mustard, salt and pepper; pour over potatoes. Add celery, green pepper and basil; toss to coat.

Sugar Snap Peas

Yield: 3 servings

NI: 71 calories, 4.5g fat, 1.7g fiber

1/2 pound sugar snap peas

1 tbsp olive oil

1 tbsp chopped shallots

1 tsp chopped fresh thyme

salt to taste

Preheat oven to 450F. Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and salt. Bake 8 minutes in the preheated oven, until tender but firm.