1 egg white
1/4 c. Parmesan cheese, shredded
1 t. garlic salt, divided
3 potatoes, russet, medium, cut into thin wedges, (1 1/4 lb)
1 lb. pork tenderloin
2 T. balsamic vinaigrette dressing, light
1 T. honey
Preheat oven to 425F. Combine egg white, cheese and 3/4 t. of garlic salt. Add to potatoes and toss to coat. Spread onto baking sheet lined with foil and sprayed with cooking spray. Bake 15 minutes. Place meat on same baking sheet next to the potatoes. Sprinkle with remaining 1/4 t. garlic salt. Bake an additional 20 minutes. Combine dressing and honey. Brush meat with dressing mixture and continue to bake for 10-15 minutes or until cooked through and potatoes are tender.
Makes 4 servings.
Nutrition Information: 300 calories; 5 g fat; 80 mg cholesterol; 520 mg sodium; 34 g carbohydrates; 3 g fiber; 30 g protein.