This week's dinners and Black-eyed Peas

This week we are having:

Miso Yakitori (repeat)
Israeli Cous Cous with Yellow Squash and Tofu
Whole Wheat Pasta with Black Beans and Avocado
Pork Tenderloin with Black-eyed Pea Salad (repeat)
Whole Wheat Pasta with Tuna (repeat)

Two nights we are going to eat vegetarian! Very healthy...
Pork Tenderloin with Black-eyed Pea Salad, adapted from Every Day Food Magazine's June 2010 issue:

.5~.6 lbs trimmed pork tenderloin
1 can black-eyed peas, rinsed
1 avocado, chopped
1/2 cup parsley, minced
3 scallions, chopped
1 lime

Preheat the oven to 450 deg F. Season pork with salt and pepper, roast 20 mins.
Meanwhile, in a medium bowl, combine the beans, avocado, parsely, scallions and juice and zest of the lime.
Check the temperature of the meat after 20 mins.  If temp is close to 150~155, remove meat and let set 5 mins before slicing into medallions.  Serve with salad on the side.

571.4 calories, 41% fat (26 g), 33% protein (48.1 g), 26% carbs (38.1 g, 16.6 fiber).