Serves: 4
Total Calories: 278

1 pound pork tenderloin, trimmed of fat
3 tablespoons Dijon style mustard
1/2 teaspoon black pepper (to taste)
1 pound sweet potato, peeled and cut into bite-size pieces
2 teaspoons extra virgin olive oil

1. Heat oven to 425°F.

2. Coat pork with mustard evenly, sprinkle liberally with black pepper, and let stand 15 minutes.

3. In a medium bowl, toss potatoes with olive oil and place on outer edges of nonstick baking sheet, allowing space between each piece. Place pork tenderloin in center of baking sheet, tucking thin end under to roast evenly.

4. Bake 10 minutes. Using 2 spoons, stir potatoes and bake 10 minutes longer or until tender. Remove potatoes, cover, and keep warm. Continue cooking pork 5 minutes or until pork is barely pink in center.

5. Remove pork and place on cutting board. Let stand 5 minutes to finish cooking and permit easier slicing. Slice pork in 1/4-inch slices and arrange around potatoes.

EXCHANGES
1 1/2 Starch
3 Very Lean Meat
1/2 Fat

NUTRITION FACTS
Calories 255
Calories from Fat 60
Total Fat 7g
Saturated Fat 2g
Cholesterol 65mg
Sodium 326mg
Total Carbohydrate 23g
Dietary Fiber 3g
Sugars 11g
Protein 26g

Nutritional Facts:

Serves: 4
Total Calories: 278
Calories from Fat: 47

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