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A Note From Dr. Brown
Happy Spring and welcome to our third email newsletter! We hope you continue to enjoy the information we provide.
I will be doing my first podcast (radio show over the Internet) on Monday April 30th, speaking about various dental issues on BizLink Radio. I am very excited about this foray into technology!
To find out how to listen to this podcast, please click here.
I wish everyone a delightful Spring and a very special thank you for all your support.

All the best,
Dr. Lancelot Brown and team
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Office Hours
Monday - 8 am - 6 pm
Tuesday - 9 am - 5 pm
Wednesday - 9 am - 6 pm
Thursday - 8 am - 8 pm
Friday - 9 am - 3 pm
(Alternating)
Saturday - 9 am - 3 pm
(Alternating)
ADDRESS
Suite 512
94 Cumberland Street
Toronto, Ontario
M5R 1A3
Click for directions |
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Heart-Healthy Meals |
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Rosemary and garlic pork tenderloin with caramelized carrots
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- 2 tbsps fresh rosemary, finely chopped
- 4 garlic cloves, minced
- 1 (1 lb) pork tenderloin, trimmed
- salt and pepper
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Preheat oven to 475 degrees.
Combine the rosemary and garlic.
Make several 1/2 inch deep slits in pork. Place half of the rosemary mixture in slits.
Rub pork with remaining rosemary mixture. Sprinkle with salt and pepper.
Place pork on a roasting pan coated with cooking spray.
Bake at 475 degrees for 20 minutes or until a thermometer inserted into the thickest portion of the pork reads 160 (slightly pink) or desired degree of doneness.
Let stand for 5 minutes and cut into 1/4 inch thick slices.
For caramelized carrots, combine 1 pound baby carrots, 1 tbsp low-sodium soy sauce, 2 tsps brown sugar, 2 tsps olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Arrange in a single layer on a baking sheet coated with cooking spray, Place in oven on rack below pork. Bake at 475 degrees for 15 minutes or until tender, turning once.
Serves 4
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| Copyright
© 2007 Dr. Lancelot A. Brown |

E-mail: smile@drlbrown.com
Tel: 416 922 9040 Fax: 416 922 6788 |
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