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Roasted Pork Tenderloin with Chickpeas, Roasted Peppers, and Clams

Phase 2

• 1/2 cup orange juice
• 1 tablespoon lime juice
• 1/4 cup + 2 tablespoons vegetable oil
• 2 tablespoons whole grain mustard
• 1 tablespoon chopped garlic
• 1/2 tablespoon paprika
• 1 tablespoon chopped fresh thyme leaves
• 1/2 tablespoon black peppercorns
• 1 whole pork tenderloin(about 3/4-1 pound), silver skin removed and trimmed of all visible fat
• salt
• pepper
• 1 tablespoon minced shallot
• 1 bulb garlic (about 10-12 cloves)
• 1/4 cup roasted red and yellow peppers (skin and seeds removed), diced
• 2 tablespoons tomato concasse (peeled, cooked tomatoes)
• 1 cup cooked chickpeas
• 3/4 cup chicken broth
• 12 little neck clams
• 1 tablespoon chopped parsley

In a large bowl,  combine the orange uice, lime juice, 1/4 cup vegetable oin, mustard, chopped garlic, paprika, thyme, and peppercorns.  Submerge the pork in this marinade for a minimum of 6 to 8 hours, perferably overnight.  Remove the pork from the marinade and pat dry with paper towels.  Season with salt and pepper.

Preheat the oven to 350.

Heat the 2 tablespoons vegetable oin in an ovenproof heavy saute pan on medium-heat.  Saute the shallot and bulb of garlic for 3 to 5 minutes, until lightly browned.  Add the pork, brown evenly and then place in the oven for 10 to 15 minutes.

Remove the pan from the oven.  Remove the pork from the pan and place in a warm spot to rest for a few minutes.  In the same saute pan on medium heat, add the peppers, tomato, chickpeas, and broth and bring to a simmer.  Add the clams and cover tightly.  When the clams open, remove them to serving plates.  Add the parsley to the saute pan and sdjust seasoning with salt and peper.  Spoon the chickpea mixture into the center of the plates.  Slice the pork into 1/4" slices and arrange them on top of the chickpeas.

Makes 4 servings

Nutrition at a Glance
Per serving:  492 calories, 27 g fat, 3 g saturated fat, 35 g protein, 29 g carbohdrate, 5 g dietary fiber, 87 mg cholesterol, 543 mg sodium

The South Beach Diet Cookbook
Arthur Agatston, M.D.

Ohhh, yummy (except for the clams)!  Can I leave the clams out?  Oh, maybe I should try them.

Thanks for the recipe.

Hubby likes clams--think he may like them this way.

I will try and let you know.