North Texas Dentistry Volume 8 Issue 3 2018 ISSUE 3 DE

healthy living Serves: 4 Ingredients • 1 lb. pork tenderloin, cut into 8 ﬁlets • ¼ tsp salt • ¼ tsp pepper • 2 tsp olive oil • 1 medium onion, thinly sliced • 2 tsp packed brown sugar Pork Tenderloin with Pear & Caramelized Onions • 1 red pear, cored and thinly sliced • 2 tsp fresh rosemary, chopped • ¾ c light apple juice • 1 tbsp. cider vinegar • 2 tsp Dijon mustard Directions Heat oil in nonstick skillet over medium heat. Season pork with salt and pepper and cook until barely pink at center (about 4 min. per side.) Transfer to plate and cover with foil. Add onions and brown sugar to skillet and cook, stirring constantly, until onions are golden brown (about 5 min.). Add pears and rosemary and cook until pears are tender (about 2 min.). Add apple juice and vinegar; simmer until reduced (about 2 - 3 min.). Stir in mustard. Return pork to pan to coat with sauce. Serve with pear and onion sauce over top. Nutritional Analysis Learn to make healthy choices and develop healthier habits. Cooper Clinic Nutrition Services offers: • Customized Plans for Adults & Teens • Dining Out Tips • Resting Metabolic Rate (RMR) • Pantry Makeovers Tests & Consultations • Recipe Nutrient Calculations • Grocery Store Tours • Private Cooking Classes & more! 12230 Preston Road | Dallas, Texas 75230 | 972.560.2655 cooperclinicnutrition.com 38 NORTH TEXAS DENTISTRY | www.northtexasdentistry.com Calories 218 Fiber 2g Fat 6g Carbohydrates 15g Saturated fat 2g Protein 24g Sodium 271mg Cholesterol 74mg Recipe provided by Kathy Duran-Thal, R.D., Director of Nutrition Cooper Wellness Program, A Cooper Aerobics Company

North Texas Dentistry Volume 8 Issue 3 2018 ISSUE 3 DE | Page 38