Combine this elegant dish with Savory Pecan Rice (page 280) for company-pleasing fare.

　　

Ingredients

serves 4, 3 ounces pork and 1/2 cup asparagus per serving

　　Olive oil spray

　　1/4 cup all-purpose flour

　　1/4 cup egg substitute

　　1/2 cup plain dry bread crumbs

　　1/2 teaspoon dried Italian seasoning, crumbled, and 1 teaspoon dried Italian seasoning, crumbled, divided use

　　1 pound pork tenderloin, all visible fat discarded, cut crosswise into 12 slices

　　12 ounces fresh asparagus (12 to 15 medium spears)

　　1 8-ounce can no-salt-added tomato sauce

　　2 tablespoons crumbled soft goat cheese

　　1 1/2 tablespoons shredded or grated Parmesan cheese

　　

Step 1

Preheat the oven to 400°F. Lightly spray a large shallow baking pan with olive oil spray.

　　

Step 2

Put the flour and egg substitute in separate shallow bowls. In a third bowl, stir together the bread crumbs and 1/2 teaspoon Italian seasoning. Set the bowls and the baking pan in a row, assembly-line fashion. Dip 1 pork slice in the flour, turning to coat and gently shaking off any excess. Dip in the egg substitute mixture, turning to coat and letting any excess drip off. Dip in the bread crumb mixture. Using your fingertips, lightly press the mixture so it adheres to the pork. Repeat with the remaining pork. Put the pieces in a single layer in the baking pan. Lightly spray with olive oil spray.

　　

Step 3

Bake for 25 minutes.

　　

Step 4

Meanwhile, fill a large skillet with water to a depth of 1 inch. Bring to a boil over high heat.

　　

Step 5

While the water heats, trim and discard the bottom 1 inch of each asparagus spear. Add the asparagus to the boiling water. Reduce the heat to medium high. Cook for 2 to 3 minutes, or until tender-crisp. Drain well in a colander. Cover and set aside to keep warm.

　　

Step 6

In a small bowl, stir together the tomato sauce and remaining 1 teaspoon Italian seasoning. After the pork has baked for 25 minutes, spoon the tomato sauce mixture over it. Sprinkle with the goat cheese and Parmesan.

　　

Step 7

Bake for 5 minutes, or until the pork is slightly pink in the center and the cheeses are melted. Serve over the asparagus.

　　

nutrition information

Step 8

(Per Serving)

　　

Step 9

Calories: 267

　　

Step 10

Total Fat: 4.5g

　　

Step 11

Saturated: 2.0g

　　

Step 12

Trans: 0.0g

　　

Step 13

Polyunsaturated: 1.0g

　　

Step 14

Monounsaturated: 1.5g

　　

Step 15

Cholesterol: 77mg

　　

Step 16

Sodium: 254mg

　　

Step 17

Carbohydrates: 23g

　　

Step 18

Fiber: 3g

　　

Step 19

Sugars: 6g

　　

Step 20

Protein: 31g

　　

Step 21

Dietary Exchanges

　　

Step 22

1 Starch

　　

Step 23

2 Vegetable

　　

Step 24

3 Very Lean Meat

　　American Heart Association Quick & Easy Meals