Serves: 4
Total Calories: 752

1 pound pork tenderloin
2 cloves garlic, finely chopped
2 tablespoons packed brown sugar
1 tablespoon orange juice
1 tablespoon molasses or maple-flavored syrup
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups hot cooked rice

1. Trim fat from pork. Cut pork into 1/2-inch slices. (Pork is easier to cut if partially frozen, 30 to 60 minutes.)

2. Spray 10-inch nonstick skillet with cooking spray heat over medium-high heat. Cook pork and garlic in skillet 6 to 8 minutes, turning pork occasionally, until pork is light brown on outside and no longer pink in center. Drain if necessary.

3. Stir in remaining ingredients except rice. Cook, stirring occasionally, until mixture thickens and coats pork. Serve with rice.

A NOTE from DR. GHOSH
Pork is a good source of iron. Helping with proper oxygen transfer in the bloodstream, iron is crucial for life. Iron also helps prevent anemia and is helpful with immune functions.

"Pork tenderloin is lean, cooks quickly and is becoming a family favorite. The fact that it is low residue, which works for me, makes it even more appealing." -THERESA H.

NUTRITION FACTS: High in iron and folic acid low fiber low residue
1 Serving: Calories 385 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 70mg Sodium 350mg Potassium 560mg Carbohydrate 56g (Dietary Fiber 1g) Protein 30g % DAILY VALUE: Vitamin A 0% Vitamin C 2% Calcium 4% Iron 20% Folic Acid 24% Magnesium 14% DIET EXCHANGE: 3 Starch, 3 Very Lean Meat, 1/2 Fruit

Helpful For These Side Effects: (n), (d)

From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 752
Calories from Fat: 42

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