Roasted Pork Tenderloin with Blackberry Chipotle Sauce

1 1/2 pounds pork tenderloins well trimmed of any visible fat
3 – 4 fresh garlic cloves, pressed or minced
2 tablespoons chopped fresh rosemary or 1 tablespoon dry
2 tablespoons chopped fresh thyme or 1 tablespoon dry
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
½ tablespoon extra virgin olive oil
olive oil cooking spray or mist

Preheat oven to 400°F. In small bowl mix garlic together with rosemary, thyme, salt, pepper and olive oil to form paste.

Spray a roasting pan or heavy baking dish lightly with cooking spray. Place pork tenderloin(s) in roasting pan; rub with garlic paste. Roast pork tenderloins until thermometer inserted into thickest part registers 150°F, about 30 minutes.

Transfer pork to cutting surface and slice. Divide pork among 6 plates and top with 2 tablespoons warm Blackberry Chipotle Sauce and serve.

Yield 6 servings of 3 ½ oz. meat at approximately 109 calories (w 2 tablespoons sauce 203 calories); 4 grams total fat; 1.1grams saturated fat; 39 milligrams cholesterol; 0.8 grams carbohydrate; 0.1 grams fiber; 16.7 grams protein; 128 milligrams sodium.

High fat version compares at 215 calories and 16 grams total fat per serving

BLACKBERRY CHIPOTLE SAUCE

Olive oil cooking spray

4 cloves garlic, minced or pressed

1 cup minced yellow onion

¾ cup seedless blackberry jam

1 to 2 Chipotle chili peppers in sauce

1/3 cup light to medium bodied red wine

2 tablespoons apple cider vinegar

1/8 teaspoon salt

Lightly spray a stick resistant skillet with cooking spray and preheat over medium high. Sauté garlic until browned. Reduce heat to medium low and onion sauté for 10 minutes or until the onion is soft adding small amount of water or wine if onions begin to dry out or stick to pan.

Reduce heat to low add jam, peppers and wine, simmer the mixture, uncovered for 10 minutes. Transfer mixture to a blender or food processor and puree until smooth. Return mixture to pan add vinegar and continue to cook over low until reduced to the consistency of heavy syrup. Add salt, stir, remove from heat and cover to keep warm until ready to serve. The sauce can be made in advance and refrigerated for up to 2 weeks.

Yield approximately 1 cup or 16 2 – tablespoon servings each at approximately 47 calories; 0.1 gram total fat; 0 cholesterol 11.5 grams carbohydrate; 0.5 grams fiber; 0.4 grams protein; 22 milligrams sodium.

High fat version compares at 82 calories and 4 grams fat per 1 tablespoon serving