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"I altered the original version of this recipe by substituting spreadable fruit for some of the butter," reveals Kathleen Boulanger of Williston, Vermont. "I've found this is a good way to lighten up any pork dish...and it improves the taste, too!"
This recipe is:
Nutritional Analysis: 5 ounces cooked pork with 2 tablespoons sauce equals 276 calories, 9 g fat (4 g saturated fat), 121 mg cholesterol, 327 mg sodium, 11 g carbohydrate, 1 g fiber, 36 g protein. Diabetic Exchanges: 4 lean meat, 1 fruit.
Originally published as Pork Tenderloin with Raspberry Sauce in
Cooking for 2
Spring 2005, p20
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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