MAIN DISH

BARBECUED PORK

AND BEANS

• ¾ pound pork tenderloin

• ½ cup barbecue sauce, purchased or homemade (see column)

• 2 cups rinsed and drained small red kidney beans

• 1 tablespoon distilled vinegar

• 2 tablespoons packed brown sugar

• Several leaves washed, ready-to-eat lettuce

• 2 small tomatoes

• 2 tablespoons reduced-fat vinaigrette dressing

Heat broiler. Line a baking tray with foil and place under broiler.

Remove visible fat from pork and slice in half lengthwise. Do not cut all the way through. Open like a book and flatten with the palm of your hand.

Remove tray from broiler and place pork on tray. Spread 2 tablespoons barbecue sauce on meat and broil 5 minutes. Turn over, spread 3 more tablespoons barbecue sauce on meat and broil 5 more minutes.

Meanwhile, rinse and drain beans. Place remaining 3 tablespoons barbecue sauce in sauce pan over medium heat. Add vinegar, sugar and beans. Simmer 5 minutes to heat through and melt sugar.

Place lettuce on a plate. Slice tomatoes and put on top, and drizzle with vinaigrette. To serve, slice meat and place on plate. Pour pan juices over top. Spoon beans onto plate. Makes 2 servings.

Per serving: 609 calories (9 percent from fat), 6.3 g fat (1.5 g saturated, 2.2 g monounsaturated), 109 mg cholesterol, 51.3 g protein, 88 g carbohydrates, 17.4 g fiber, 1,491 mg sodium.

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