Serves: 4
Total Calories: 243

3/4 pound pork tenderloin
1/4 teaspoon salt
1/4 teaspoon black pepper
Creamy Lime Dressing (below)
8 cups bite-size pieces mixed salad greens or 1 package (4 ounces) mixed salad greens
1 medium yellow pepper, sliced
1/2 pound mushrooms, sliced (3 cups)
1 can , (15 to 16 ounces) black-eyed pea, , rinsed and drained
Creamy Lime Dressing:
1/2 cup fat-free sour cream or plain yogurt
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
2 tablespoons vegetable oil
1/4 teaspoon salt

1. Heat oven to 350°. Place pork on rack in shallow roasting pan. Sprinkle with salt and pepper. Insert meat thermometer so tip is in thickest part of pork.

2. Bake uncovered 30 to 40 minutes or until thermometer reads 160° (medium doneness) and pork is slightly pink in center. Meanwhile, make Creamy Lime Dressing. Cool pork cut into slices.

3. Arrange greens, bell pepper, mushrooms and peas on large serving plate. Top with pork. Serve with dressing.

TO MAKE AHEAD: Cook pork and cool. Make Creamy Lime Dressing. Prepare vegetables. Refrigerate all ingredients no longer than 48 hours. Just before serving, continue as directed in Step 3.

Creamy Lime Dressing: Mix all ingredients.

A NOTE from DR. GHOSH
This recipe is loaded with plenty of vitamins and minerals. One of them, magnesium, is a healing nutrient that is important for releasing energy from food so the body can use it properly.

"Lime juice really helps meat taste great. It covers up the metallic taste that I get from chemotherapy. I've found that ethnic foods, especially Southwestern, Mexican and Italian are often so flavorful that I don't notice the metallic taste." -ANNE R.

NUTRITION FACTS: High in potassium, iron, calcium, magnesium, vitamins A and C and folic acid excellent source of fiber
1 Serving: Calories 305 (Calories from Fat 100) Fat 11g (Saturated 2g) Cholesterol 55mg Sodium 400mg Potassium 1470mg Carbohydrate 32g (Dietary Fiber 9g) Protein 28g % DAILY VALUE: Vitamin A 90% Vitamin C 100% Calcium 26% Iron 24% Folic Acid 76% Magnesium 28% DIET EXCHANGES: 1 Starch, 3 Lean Meat, 3 Vegetable

Helpful For These Side Effects: (c)

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: 243
Calories from Fat: 125

More Recipes from the Betty Crocker's Living With Cancer Cookbook Cookbook:
Almond-Stuffed Pork Chops
Beef-Vegetable Soup
Chicken Noodle Casserole
Chicken Soup with Homemade Noodles
Corn and Black Bean Salad
Crab Scramble Casserole
Crowd-Size Minestrone
Dijon Chicken
Easy Lasagna
Extra-Easy Baked Ziti
HUMOR AND HEALING
Italian Chicken Rolls
Italian Spaghetti Sauce
Layered Beef and Vegetable Dinner
Layered Chicken Salad
Sausage, Vegetable and Cheese Strata
Seven-Layer Pasta Salad
Southwestern Pork Salad
Spaghetti and Meat Squares
The Ultimate Chicken Casserole
White Turkey Chili
Wild Rice, Sausage and Mushroom Casserole