You get almost zero waste and solid protein with pork tenderloins. Steer clear of the marinated versions; they don't offer as many options.
Apricot Pork Tenderloin
1 pound pork tenderloin
1/2 teaspoon each: salt, cracked pepper
1/4 cup apricot preserves
1 tablespoon white wine vinegar or lemon juice
1 small clove garlic, pressed
2 teaspoons Dijon mustard
2 tablespoons olive oil
1/4 cup each: water, chopped dried apricots, chopped prunes
Pat tenderloin dry; rub with salt and pepper. Combine preserves, vinegar, garlic and mustard in a small bowl. Brush some over tenderloin; reserve extra mixture.
Heat oil in a large skillet over medium-high heat. Brown tenderloin on all sides, about 5 minutes. Add water, chopped fruit and remaining apricot mixture. Cover; reduce heat to medium. Cook until thickest part of meat is pink, 10-15 minutes. Remove cover; raise heat slightly. Cook until pan juices reduce slightly, about 5 minutes. Thinly slice pork; top with fruit mixture. Serves 4.
Per serving: 307 calories, 34 percent calories from fat, 12 grams fat, 3 grams saturated fat, 75 milligrams cholesterol, 26 grams carbohydrates, 25 grams protein, 377 milligrams sodium, 1 gram fiber.