WW Points: 8
6 ounces pork tenderloin
1 slice bacon — coarsely chopped
1 1/2 cups frozen lima beans
1/4 cup onion — chopped
1/3 cup water
1 1/2 teaspoons olive oil
1/4 cup orange juice
4 1/2 teaspoons molasses
1/2 teaspoon cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup spinach — steamed (optional)
1 tablespoon parsley
Trim fat from meat. Cut meat into 1/2-inch slices; set aside. In a large nonstick skillet cook prosciutto over medium heat until crisp. Drain prosciutto, discarding drippings. Set aside. In the same skillet add frozen lima beans and onion; cook in water according to bean package directions. Drain bean mixture; set aside.
In the same skillet heat oil over medium-high heat. Add meat to skillet. Cook for 5 to 7 minutes or until meat is barely pink in center, turning once.
Meanwhile, in a small bowl stir together orange juice, molasses, cornstarch, salt, and pepper. Add to meat in skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir bean mixture into orange juice mixture; heat through.
To serve, if desired, arrange steamed spinach on dinner plates. Spoon the meat mixture over spinach. Sprinkle with the prosciutto and parsley.
Per Serving: 380 Calories; 9g Fat (20.1% calories from fat); 29g Protein; 48g Carbohydrate; 6g Dietary Fiber; 58mg Cholesterol; 438mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.