Ingredients
Servings 6
1/4 to 1/2 cup whole-wheat flour
1/4 teaspoon ground pepper
1 pound pork tenderloin, all visible fat discarded, cut into slices (about 1 inch thick)
1/4 cup balsamic vinegar
1/4 cup fat-free, low-sodium chicken broth and 1 tablespoon fat-free, low-sodium chicken broth, divided use
1 tablespoon olive oil
1 bunch Swiss chard (about 6 to 8 cups depending on the size of the bunch), stems separated from leaves, chopped into ¾-inch pieces, or other greens (see Tip)
3 tablespoons raisins
2 medium garlic cloves, minced
Cooking spray
3 tablespoons slivered almonds, dry-roasted
Directions
Put the flour and pepper in a large resealable plastic bag, sealing tightly and shaking to combine. Add the pork, shaking well to coat. Transfer the pork to a plate. Set aside.
In a small bowl, whisk together the balsamic vinegar and ¼ cup broth. Set aside.
In a heavy large skillet, heat the oil over medium-high heat for 1 minute, swirling to coat the bottom. Cook the stems for 5 minutes.
Stir in the leaves. Cook for 3 minutes. Stir in the raisins, garlic, and remaining 1 tablespoon broth. Cook, covered, for 1 to 2 minutes, or until the greens are wilted.
Meanwhile, lightly spray a separate heavy large skillet with cooking spray. Cook the pork on medium heat for 2 minutes on each side, or until browned and tender. Also, check that the pork registers 145˚F on an instant-read thermometer. Transfer the pork to a large platter or plates.
In the same skillet, bring the vinegar mixture to a boil over medium-high heat for 3 to 4 minutes, or until about half the liquid evaporates, whisking constantly. Drizzle over the pork.
Sprinkle the almonds over the greens. Serve with the pork.
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