|All-purpose flour||1 tablespoon|
|Pork tenderloin, cut diagonally into ¼ to ½-inch slices||½ pound|
|Olive oil||1 tablespoon|
|Garlic clove, minced||1|
|Reduced-sodium chicken broth||½ cup|
|Capers, drained||1 tablespoon|
|Juice of ½ lemon|
- Spread out flour on a plate or shallow dish. Coat the pork with the flour, shaking off excess flour.
- Heat oil in a large skillet over medium-high heat. Add the pork to the pan (working in batches, if necessary) and cook about 2-3 minutes per side, until cooked through and golden brown. Remove pork from pan, cover, and set aside.
- Reduce heat to medium, add the garlic to the pan, and cook 1-2 minutes, until fragrant. Return heat to medium-high, add the chicken broth, and cook for about five minutes, scraping brown bits off the bottom of the pan with a wooden spoon.
- Stir in the capers and lemon juice, pour the sauce over the pork, and serve.
3 lean meats; 1.5 fats
|Serving Size||½ of recipe|
|Saturated Fat||2.5 g|
|Dietary Fiber||0.5 g|
A systematic review found that participants given chewing gum after abdominal surgery may have a faster return to normal for their digestive system. Unfortunately, the quality of trials is low and more research will need to be done before this simple solution is confirmed.
Early Peanut Consumption Associated with Lower Risk of Peanut Allergy in High Risk Children
Breastfeeding May Decrease the Risk of Childhood Obesity
Tonsillectomy May Reduce Number of Sore Throat Days in Children