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Tuesday, December 8, 2009

Pork Tenderloin Studded with Rosemary and Garlic

I had a bunch of extra rosemary leftover from Thanksgiving so I decided to try out this pork dish since we don't eat pork very often. It was super easy to make and turned out very tasty. The tenderloin was moist and tender and the rosemary and garlic flavors blended perfectly with the meat. Served with Parsley Red Potatoes.



Ingredients:
2 tbsp finely chopped fresh rosemary
4 garlic cloves, minced
1 (1 lb) pork tenderloin, trimmed
1/2 tsp salt
1/4 tsp black pepper
Cooking spray

Directions:
Preheat oven to 475°.

Combine the rosemary and garlic. Make several 1/2-inch-deep slits in pork; place about half of rosemary mixture in slits. Rub pork with remaining rosemary mixture; sprinkle with salt and pepper. Place pork on a jelly roll pan coated with cooking spray. Insert a meat thermometer into thickest portion of pork.

Bake at 475° for 20 minutes or until the thermometer registers 160° (slightly pink) or desired degree of doneness. Let stand 5 minutes, and cut into 1/4-inch-thick slices.

Nutritional Information:
Yield: 4 servings (serving size: 3 ounces)
Calories:147 (26% from fat)
Fat:4.2g (sat 1.4g,mono 1.6g,poly 0.4g)
Protein:24.2g
Carbohydrate:1.5g
Fiber:0.1g

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C + C Marriage Factory: Pork Tenderloin Studded with Rosemary and Garlic

Pork Tenderloin Studded with Rosemary and Garlic

I had a bunch of extra rosemary leftover from Thanksgiving so I decided to try out this pork dish since we don't eat pork very often. It was super easy to make and turned out very tasty. The tenderloin was moist and tender and the rosemary and garlic flavors blended perfectly with the meat. Served with Parsley Red Potatoes.



Ingredients:
2 tbsp finely chopped fresh rosemary
4 garlic cloves, minced
1 (1 lb) pork tenderloin, trimmed
1/2 tsp salt
1/4 tsp black pepper
Cooking spray

Directions:
Preheat oven to 475°.

Combine the rosemary and garlic. Make several 1/2-inch-deep slits in pork; place about half of rosemary mixture in slits. Rub pork with remaining rosemary mixture; sprinkle with salt and pepper. Place pork on a jelly roll pan coated with cooking spray. Insert a meat thermometer into thickest portion of pork.

Bake at 475° for 20 minutes or until the thermometer registers 160° (slightly pink) or desired degree of doneness. Let stand 5 minutes, and cut into 1/4-inch-thick slices.

Nutritional Information:
Yield: 4 servings (serving size: 3 ounces)
Calories:147 (26% from fat)
Fat:4.2g (sat 1.4g,mono 1.6g,poly 0.4g)
Protein:24.2g
Carbohydrate:1.5g
Fiber:0.1g

Labels: ,