Crepes with vanilla protein,banana, bluberries and low fat cream cheese drizzle

Asian marinated pork loin with brown sugar & orange glazed carrots

You will need

1- 1 1/2 pound pork tenderloin (plain not seasoned)

1-2 stalks of chives

small piece of ginger root (or ground ginger in the jar)

1 tablespoon chopped or minced garlic

¼ cup teriyaki sauce

1 large freezer bag for marinating

Tablespoon soy sauce (low sodium or regular)

1 tablespoon balsamic vinegar

1 tablespoon orange juice

2 tablespoons of honey

For carrot dish

2 large carrots (grated or finely chopped-shredded will work great too)

3 tablespoons brown sugar

4 tablespoons orange juice

Pinch of salt

Preheat oven to 375

In a large freezer bag place pork loin inside

Add teriyaki, soy, vinegar, garlic, chives, honey, ground ginger, and orange juice

Let marinate for at least 3o minutes, the longer it sits the better (I marinated for 4 hours)

Remove pork from bag and place on foiled baking sheet coated with light cooking spray. Bake for 30 minutes. (or as package recommends)

Reserve marinade for cooking to use as sauce and garnish. Bring leftover marinade to a low boil then turn down heat and simmer for 5 mintues, use for sauce over pork.

When fully cooked let stand for 10-15 for juices to redistribute then slice against the grain and serve

In a non stick pan with a light coat of cooking spray add carrots to pan and turn on medium heat

In a small dish mix together brown sugar and orange juice and cook for 10 minutes. Drain any excess juice from pan before serving.

Plate carrots and sliced pork against the grain and serve