Pork and Potatoes

2 Tb olive oil divided
1 lb pork tenderloin
1/4 cup unsweetened apple sauce
1/3 cup raisins
salt and pepper
1 lb new potatoes, scrubbed and cut into 1 inch chunks
2 Tb unsalted butter
1/3 - 1/2 cup no-salt-added chicken stock
chopped fresh parsley

preheat oven to 375. Line cookie sheet with foil and brush with 1 Tb of the oil. Slice the pork in half lengthwise, cutting to but not through the other side. Spread open and flatten with your hands. Spread applesauce evenly over pork. Top with raisins. Close the roast back up and secure with toothpicks or 100% cotton kitchen string.

Place pork, seam side down, in prepared pan. Drizzle with remaining oil and season with salt and pepper. Roast the pork uncovered about 35 minutes or until meat thermometer registers 145 degrees. Remove from over; cover with foil and let stand for 10 minutes

Meanwhile, place potatoes in a large suacepan and cover with water by 1 inch. Bring to a boil, reduce heat, and simmer, covered, for 15 - 20 minutes or until potatoes are tender. Drain and return to pan. Add butter and mach with potato masher, adding broth to desired consistency. season with additional salt and pepper. Remove toothpicks or string from pork and slice into 12 pieces.

3 slices pork and 1 cup potatoes = 367 calories, 15 g fat, 3 g fiber

Parents Magazine January 2012