4/17: Recipe of the Day: Pork Tenderloin Studded with Rosemary and Garlic

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MonSter

Group Organizer

Apr 17, 2008 7:43:45 AM

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Pork Tenderloin Studded with Rosemary and Garlic

Tender, moist, and fragrant, this hearty main dish is a breeze to prepare. Strip rosemary leaves by running your fingertips along the stem in the opposite direction from which the leaves grow.

Ingredients

2 tablespoons finely chopped fresh rosemary
4 garlic cloves, minced
1 (1-pound) pork tenderloin, trimmed
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray

Preparation 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.

Yield

4 servings (serving size: 3 ounces)

writeNutrient(); Nutritional Information

CALORIES 147(26% from fat); FAT 4.2g (sat 1.4g,mono 1.6g,poly 0.4g); PROTEIN 24.2g; CHOLESTEROL 67mg; CALCIUM 23mg; SODIUM 342mg; FIBER 0.1g; IRON 1.6mg; CARBOHYDRATE 1.5g

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