5 carbs...5 carbs....I hear you Bernie....just substitute the peppers for other vegetables like, green beans, asparagus, zucchini..you catch my drift. It won't change the carb number. This is also low in calories (215 per serving) and offers some iron, and calcium....go for it!!!
Ingredients:
1 lb pork tenderloin cut into 1 inch medallions
1 red pepper cut into strips
1 yellow pepper cut into strips
2 tsp fresh chopped rosemary
1 tsp fresh chopped thyme
1 shallot minced
3 garlic cloves minced
4 anchovy fillets mashed (or 3 tbl minced olives)
2 tsp balsamic vinegar
2 tbl olive oil
salt
pepper
Heat oil in a saute pan. Lightly season the pork with salt and pepper. Add pork to pan and saute for about 3 minutes. Reduce heat and flip pork. Add shallot, garlic, 1 tsp rosemary, thyme, anchovy and peppers to the pan and cook until peppers are soft...about 8-10 minutes. Add vinegar and toss. Serve with remaining rosemary sprinkled on top. Great with roasted red potatoes, mashed potatoes...or a nice salad to keep the carbs down.
HEADING FOR KEY WEST..IN A CAR THANK GOODNESS!!!
ENJOY!
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