MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Stuffed Pork Tenderloin w/Collard Greens
Categories: Pork, Greens, Fruits, Herbs
Yield: 4 Servings

1 lb Lean pork tenderloin
12 Dried apricot halves; (abt
- 1/2 cup)
1 ts Black pepper
1 ts Onion powder
1 ts Dried oregano
1 lb Collard greens; stemmed,
- washed, and drained, but
- not dry
1 tb Extra-virgin olive oil
3/4 c Diced onion
1 cl Garlic; minced
2 ds Salt

Set oven @ 400┬║F/205┬║C. Line a baking pan with nonstick
aluminum foil (or use regular aluminum foil sprayed with
nonfat cooking spray). Place tenderloin on a cutting
board, and use a slightly oiled (olive oil) sharpening
steel or boning knife to make a hole in the center of
the tenderloin all the way through. Stuff dried apricots
into the cavity, working from one end at a time and
making sure to stuff them all the way into the middle.

Place tenderloin in pan and sprinkle with black pepper,
onion powder, and oregano. Cook for 45 minutes, or
until a meat thermometer reads at least 160┬║F/70┬║C.
Remove and let rest five minutes before slicing.

While meat is resting, roll a collard leaf into a tight
roll. Using a sharp slicing knife, slice in thin strips.
Repeat until all of the greens resemble green ribbons.
Heat oil in a large skillet over medium-high heat and
add onion and garlic. Cook until onions are almost
transparent. Add greens (which should still be damp)
and sauté, moving rapidly until greens have relaxed
and deepened in color, 2-3 minutes. If mixture starts
to stick to the pan, add 1 tablespoon water. Remove
greens from heat.

To serve, place approximately 1 cup of greens on a
dinner plate. Cut tenderloin in 1 1/2" slices. Place
meat slices on top of greens.

Yield: 4 servings (Serving size: 3 ounces of meat and
: 1 cup of greens)

This recipe was developed by Kathleen Stanley, a
Diabetes Educator at Central Baptist Hospital in
Lexington, Kentucky.

From: http://www.diabetesselfmanagement.com

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... "I've learned that something constructive comes from every defeat"Tom
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