Garlic-rosemary Roasted Pork Tenderloin
Nutrition Facts
Serving Size | ½ of recipe |
Calories | 205 |
Total Fat | 8 g |
Saturated Fat | 3 g |
Sodium | 362 mg |
Total Carbohydrate | 3 g |
Dietary Fiber | 0 g |
Protein | 30 g |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Pork tenderloin | 10 ounces |
Salt | ¼ teaspoon |
Freshly ground pepper to taste | |
Cooking spray | |
Garlic, chopped | 4 cloves |
Fresh rosemary | 1 sprig |
- Directions
- Preheat oven to 400ºF.
- Season pork with salt and pepper. Coat a large nonstick skillet (preferably ovenproof) with cooking spray and place over medium-high heat. Add pork to skillet and sear until all sides are brown, about 5 minutes.
- Use a mortar and pestle or large knife and fork to mash garlic into a paste-like consistency. Pull rosemary leaves off sprig and crumble. Press rosemary and garlic paste into pork.
- Transfer pork to a roasting pan (or leave in skillet, if it is ovenproof) and roast in oven until a meat thermometer inserted into the center reads 155ºF, about 25-35 minutes.
- Take pork out of oven, transfer to platter, and let rest 10 minutes before serving.
Exchanges
5 lean meats
Side Suggestions: Asparagus Salad
Trim 10-12 asparagus stalks, drizzle with 2 teaspoons of olive oil, and sprinkle with 1/8 teaspoon of salt. Sauté over medium-high heat in a medium nonstick skillet coated with cooking spray for 4-6 minutes, or until asparagus reaches the desired level of doneness. Mix with 1 small seeded, chopped tomato and ¼ cup of chopped red onion. Drizzle with combined mixture of 2 tablespoons of olive oil, 1 tablespoon of lemon juice, ½ teaspoon of chopped rosemary, and 1/8 teaspoon of minced garlic. Nutrition Info (for ½ of recipe): 199 calories; 8 g carbohydrate; 3 g protein; 18 g fat; 3 g fiber; 171 mg sodium. Exchanges: 2 vegetable, 4 fats. pilaf. Prepare packaged rice pilaf as directed.
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