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INGREDIENTS
1 pork tenderloin (about 1 lb)
1 teaspoon roasted garlic-herb seasoning, divided
1/4 cup flour
1/4 cup fresh basil, coarsely chopped
2 tablespoons canola oil
1 cup prediced yellow onions
3 tablespoons garlic spice paste
1/4 teaspoon crushed red pepper (optional)
1 cup unsalted chicken stock (or broth)
1/4 cup low-fat plain Greek yogurt
1/4 cup grated Parmesan cheese
3 cups baby spinach
1 container fresh squash spirals with tomatoes (about 1 lb)
STEPS
1. Cut pork into 1-inch-thick slices (about 8 pieces). Season pork with 1/2 teaspoon seasoning, then coat with flour (wash hands). Chop basil.
2. Preheat large, nonstick saute pan on medium-high 2-3 minutes. Place oil in pan, then add pork and cook 2-3 minutes on each side or until well browned. Remove pork from pan and set aside.
3. Add onions to same pan; cook 4-5 minutes, stirring occasionally, or until golden. Stir in garlic paste and red pepper if using; cook 1 minute. Reduce heat to medium-low; add stock and pork, then simmer 3-4 minutes or until liquid is reduced by one-half and pork is 145°F.
4. Stir in yogurt, Parmesan , spinach, basil, and remaining 1/2 teaspoon seasoning; cook 1-2 minutes or until mixture is hot and spinach wilts. Place spirals on plate (halve tomatoes, if desired); top with pork slices and garlic -spinach sauce. Serve.
Note: Spirals will soften from heat when sauce is poured over top. Stir spirals into pan during last minute of cook time if desired.
NUTRITIONAL INFORMATION
CALORIES (per 1/4 recipe) 320kcal; FAT 12.00g; SAT FAT 2.50g; TRANS FAT 0.00g; CHOL 65mg; SODIUM 800mg; CARB 15g; FIBER 2.00g; SUGARS 8g; PROTEIN 28g; CALC 8%; VITA 0%; VIT C 0%; IRON 15%