Just look at this gorgeous pork tenderloin, all dressed up for the holidays. I simply took the recipe I shared with you a few days ago, changed the cut of meat and added a delicious and beautiful rice pilaf. I use organic rice to avoid herbicides and pesticides. The crimson glaze is so pretty against the pale green color of the rice pilaf.
The real beauty of this cut of meat is that it is so good for you--yes, this particular cut of pork is low in calories, fat and relatively low in carbohydrates while high in B vitamins. I have highlighted in green the best attributes of this dish, and the yellow represents the not so good. Personally, this is one of our favorite cuts of meat. Dollar for dollar, it is very affordable because there is very, very little waste. The real bonus for us, with only the two of us in family, is that I cook once and then simply reheat the next day . . . that is if I can successfully hide it from Rick, my hungry sweetie.
