Friday-12/10/2010- Pork Tenderloin with Shallot-Fig Chutney and Focaccia Bread

Pork Tenderloin with Shallot-Fig Chutney
Prep and cook time: 30 minutes   coarse salt and freshly ground pepper, to taste 1 1/4 pounds pork tenderloin   olive oil cooking spray 2 tablespoons water 2 tablespoons balsamic vinegar 1 tablespoon soy sauce (low sodium) 4 shallots , chopped 1 cup dried figs, chopped per serving: 224 calories; 30 grams protein; 5 grams total fat; 2 grams fiber; 2 grams saturated fat; 14 grams carbohydrates; 91 mgs cholesterol; 297 mgs sodium		Preheat oven to 425 degrees. [1] Sprinkle the pork with salt and pepper and then coat with the cooking spray. Heat a large OVENPROOF skillet over medium heat and coat with cooking spray. Add the tenderloin to the pan, cook 5 minutes or until browned on all sides, turning occasionally. Remove from the heat. [2] Combine the water, vinegar and soy sauce in a small bowl, Add the vinegar mixture, shallots and figs to the pan, stirring to loosen up brown bits. [3] Place the skillet in the oven and bake for 15 minutes or until cooked but still slightly pink in the center. Remove from the oven and tent with foil for a few minutes. Slice the pork into ½ inch pieces and serve with the chutney.

Focaccia Bread
Prep and cook time: 10 minutes 1 loaf focaccia bread 4 tablespoons butter per serving: 189 calories; 3 grams protein; 12 grams total fat; 1 gram fiber; 7 grams saturated fat; 17 grams carbohydrates; 31 mgs cholesterol; 196 mgs sodium; 5 weight watcher points		Preheat oven 325 degrees. [1] Place focaccia loaf in aluminum foil and warm in oven for 10-15 minutes. [2] Serve with butter.