Winter Pork with Potatoes and Apples

1 14½ ounce can diced tomatoes
1 can low-fat condensed mushroom soup
1 cooked pork tenderloin, cut into bite-size pieces (about 8 to 10 ounces)
2 red potatoes, quartered and sliced (about 1 cup)
1 cup mushrooms, sliced
2 carrots, pared and sliced
1 Granny Smith apple, quartered and sliced
1 tablespoon crushed rosemary
1 tablespoon garlic flakes
1 onion, sliced
2 teaspoons olive oil

Preheat oven to 375 degrees. In an ovenproof baking dish, combine diced tomatoes with mushroom soup to make sauce. Stir in pork, vegetables and apple. Sprinkle with crushed rosemary and garlic flakes. Arrange sliced onions on top. Drizzle olive oil over onions. Cover.

Bake at 375 degrees for 45 minutes. Uncover and bake 15 minutes more, until onions are browned on top and potatoes are cooked through.

Yield: 4 servings

Each serving provides:
Calories: 250
Carbohydrate: 24 grams
Protein: 19 grams
Fat: 8 grams
Sodium: 511 milligrams
Fiber: 3.5 grams