¾ pound pork tenderloin

1 tablespoon jerk seasoning

2 teaspoons canola oil

Remove visible fat from the tenderloin. Cut into 1-inch slices and pat down with a meat bat or bottom of a heavy skillet to ½-inch thick pieces. Rub jerk seasoning into the meat.

Heat oil in a large nonstick skillet. Add the pork and saute 2 minutes. Turn and saute 1 minute. Remove to two dinner plates. Serve with Coconut Rice and Beans.

Yield: 2 servings

Per serving: 226 calories (33% from fat), 8.2 g fat (1.5 g saturated, 4.2 g monounsaturated), 108 mg cholesterol, 35.6 g protein, 3 g carbohydrates, no fiber, 230 mg sodium.