I generally go for big flavour in my recipes, so this one is unusual for me because it is quite subtle. It is still a wonderful dish and the element of it that appeals to my husband the most, is that because it is so low in fat and calories, he can have double helpings. This results in him feeling like he is "cheating" on his healthy eating regime when he really isn't.
16 oz pork tenderloin (or thereabout, sliced into 16 one oz inch pieces) 1 teaspoon of meat rub of your choice (optional) Olive oil spray 1 handful of mint leaves, chopped 4-5 large basil leaves, chopped 3 tablespoons mirin 3 tablespoons fat free sour cream 4 tablespoons skim milk 1/2 teaspoon dried mint 1 tsp lite soy sauce 1/4 teaspoon sesame oil 1 clove garlic Salad Greens
Method
Spray a small saucepan with the olive oil spray and saute the garlic for a minute of two, or until just cooked. Don't let the garlic brown or burn. Sprinkle the pork slices with the meat rub and fry in a non stick pan (you may need a little non stick spray). They will only take a few minutes. While the meat is process the herbs, garlic, sour cream, milk, mirin and soy in a food processor to form the sauce. You can heat this a little is you like, but I like it at room temperature. Serve the pork on the salad greens with a little sauce. I serve the rest of the sauce on the table.
Per Serve
Calories
Fat
Sodium
Carbs
Fiber
Protein
171
4 g
177 mg
7.7 g
2 g
24.6 g
Serving suggestion.
I added a little fresh chili to the dish in the picture. It gives a little colour and zing to the dish
