Recipe - Mustard Deviled Pecans

1 cup Chopped scallions
4 Garlic cloves
2 Sprigs fresh thyme
One fourth teaspoon Salt
One fourth teaspoon Fresh ground black pepper
2 tablespoon Horseradish flavoured
dijon mustard
1 tablespoon + 1tsp olive oil
One half cup Chicken broth
1 10 ounce pork tenderloin

1. Preheat oven to 350F.

2. In a food processor, combine scallions, garlic, thyme, salt and
pepper; process until finely chopped. Add mustard and oil; process
until mixture forms a paste.

3. Place pork on a rack in roasting pan; spread with scallion mixture
Pour broth into bottom of pan. Roast, basting occasionally, 4550
minutes, or until meat thermometer registers 160F. Let stand 10 min.
before carving into 1/4" thick slices.

Source: Weight Watchers Magazine, April 1993

Each serving contains: 1 fat, 2 proteins, One half vegetables, 2 opt.cal.

Per serving: 143 calories

Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip