5 Perfectly Seasoned Low-Sodium Dinners

Put down the salt and try these low-sodium recipes, flavored by heart-smart herbs and spices

Glazed Pork Tenderloin with Succotash

WORK TIME: 20 MINUTES / TOTAL TIME: 30 MINUTES / SERVINGS: 4

Pork

1/4 c apricot preserves
1 Tbsp grated fresh ginger
1 lb lean pork tenderloin, trimmed of all visible fat
1/4 tsp black pepper
1/8 tsp salt

Succotash

1 tsp extra virgin olive oil
1 pkg (10 oz) frozen cut okra
1/2 med onion, chopped
1 tsp dried oregano
1 c fresh or frozen corn kernels
2 tsp cider vinegar
1 tsp sugar
3 Tbsp thinly sliced fresh basil
1/4 tsp salt flavor up

1. HEAT broiler or grill to medium-high.
2. PREPARE pork: Combine preserves and ginger in small bowl. Sprinkle meat with pepper and salt. Broil or grill pork 10 minutes, turn, and cook 10 minutes longer. Brush meat with half of the preserve mixture and continue cooking 2 minutes. Turn and brush with remaining mixture. Cook another 2 minutes, or until a thermometer inserted into the thickest portion registers 155°F. Turn pork and broil or grill 30 seconds to set glaze. Transfer to cutting board, cover loosely with foil, and let stand 10 minutes. Cut into 16 slices.
3. MAKE succotash: Heat oil in large nonstick frying pan over medium-high heat while pork cooks. Add okra, onion, and oregano and cook, stirring occasionally, until onion starts to brown and okra stops giving off liquid, 6 to 7 minutes. Stir in corn and cook until starting to brown slightly, about 3 minutes. Add vinegar and sugar and cook 1 minute. Remove from heat and stir in basil and salt. Serve with sliced pork.

NUTRITION (per serving) 251 cal, 25 g pro, 29 g carb, 3 g fiber, 5 g fat, 1 g sat fat, 279 mg sodium