Nutritional & Behavioral Care
Health Management Professionals

Call Us:  203-431-3438

NUTRIENTS PER SERVING
Cal.:  ............278
Cal. from Fat ... 25%
Total Fat:.... 7 g
Sat. Fat: ........... 2 g
Carb.: ......... 29 g
Protein: ............ 21 g
Chol.: ......... 54 mg
Sodium: ........... 130 mg
Fiber.: ......... 6 g


2 1/2 Meat, 2 Starch

DIETARY EXCHANGES

  1. Preheat oven to 550° F. Lay out 4 pieces of nonstick aluminum foil, each 16 inches long, nonstick side up. (You can also use regular aluminum foil lightly coated with nonstick cooking spray.)
  2. Place vegetable medley in large bowl. Pick out carrots. Place carrots in an even layer on the foil pieces. (Carrots take the longest to cook and need to be on the bottom of the packet,)
  3. Place 1 Tenderloin on top of carrots on each packet. Top each pork packet with remaining vegetable medley mixture evenly divided among the packets, 1/2 cup potatoes, 1 tablespoon barbecue sauce and 2 tablespoons of water. To close the packets gather together and fold down lengthwise, then fold and pinch together on short ends. Place packets on large baking sheet. Bake for 25 minutes.
  4. To serve, open foil packets carefully, avoiding released steam. Slide on to plates.


Makes 4 servings


Serving Suggestions: Serve with apple slices and fat-free caramel dipping sauce.

2 bags (12 ounces each) ready-to-use fresh vegetable medley

4 pork tenderloins (about 4 ounces each), trimmed and pounded to 1/2 inch thickness

2 cups ready-to-use shredded hash browned potatoes (divided use)

4 tablespoons lowest sodium barbecue sauce (divided use)

8 tablespoons of water (divided use)

Pork and Potato Packets

158 Danbury Rd.

Ridgefield, CT 06877