Better-for-you: Pork with Root Vegetables

This dish has a wonderful, complex flavor yet it's low in calories and saturated fat. And it's so easy to prepare. Serve with generous amounts of the mustard aioli sauce.

Pork with Root Vegetables and Mustard Aioli

8 oz. beets, peeled, cut into 1/2-inch wedges (1 cup)
1 medium onion, cut into 1-inch wedges (1 cup)
1 cup diagonally sliced carrots (1/2 inch)
1 1/2 tablespoons canola oil, divided
1/2 teaspoon salt, divided
2 teaspoons chili powder
1 teaspoon onion powder
1/4 teaspoon pepper
1 (1-lb.) pork tenderloin

1/4 cup nonfat plain Greek yogurt
3 tablespoons light mayonnaise
2 teaspoons coarse-grain Dijon mustard
1 medium garlic clove, minced

1. Heat oven to 425°F. Combine beets, onion and carrots on large foil-lined rimmed baking sheet. Toss with 1 tablespoon of the oil. Bake 7 minutes.

2. Meanwhile, combine 1/4 teaspoon of the salt and all remaining pork ingredients, except pork, in small bowl; rub over pork. Heat remaining 1/2 tablespoon oil in large nonstick skillet over medium-high until hot. Cook pork 4 to 6 minutes, turning to brown all sides and adjusting heat if necessary.

3. Remove vegetables from oven; stir, making room in center for pork. Add pork; bake an additional 20 minutes or until internal temperature of pork reaches 145ºF. to 150ºF. Cover loosely with foil; let stand 5 minutes before slicing pork. Sprinkle vegetables with remaining 1/4 teaspoon salt.

4. Meanwhile, combine all aioli ingredients in small bowl; serve with pork and vegetables.

4 servings

PER SERVING: 260 calories, 12.5 g total fat (2.5 g saturated fat), 25.5 g protein, 12 g carbohydrate, 50 mg cholesterol, 585 mg sodium, 3 g fiber

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