Pork Medallions with Slimmer Summer Slaw - Biggest Loser

By sheilaolim

Nutritional information (per serving)
Calories: 240
Fat calories: 60
Total fat: 7 grams
Saturated fat: 2 grams
Cholesterol: 80 milligrams
Sodium: 380 milligrams
Total carbohydrates: 15 grams
Fiber: 4 grams
Sugars: 10 grams
Protein: 28 grams
Vitamin A IUs: 6%
Vitamin C: 120%
Calcium: 10%
Iron: 15%

Ingredients

• 1 lb roasted lean pork tenderloin, thinly sliced
• Salt, pepper and garlic powder to taste
• Slaw - serves 4
• 1/4 head each, red and white cabbage, cored and thinly sliced
• 1/2 red bell pepper, cored, seeded and thinly sliced
• 1/2 yellow bell pepper, cored seeded and thinly sliced
• 3 tablespoons shelled snap peas, cut in thin strips
• 1/4 cup Persian cucumber, thinly sliced
• 1/4 cup grape or cherry tomatoes, halved
• Dressing - serves 4
• 2 tablespoons plus 1 teaspoon red wine vinegar
• 1 teaspoon sesame oil
• 2 teaspoons plain nonfat Greek yogurt
• 1/2 teaspoon salt and ground black pepper to taste
• Garnish
• 1 tablespoon cranberry chutney

Preparation

Step 1

Combine slaw ingredients in a medium-sized mixing bowl. Combine dressing ingredients in a small mixing bowl and stir until smooth. Pour dressing over salad and toss gently. Set aside.

Season the roasted pork and "fan" the slices (overlapping) on a serving plate. Add 1/4 of the slaw and garnish with the cranberry chutney. Serve immediately.