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.
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