Tender, moist, and fragrant, this hearty pork tenderloin with rosemary and garlic is a breeze to prepare.
Cooking Light
OCTOBER 2002
- Yield: 4 servings (serving size: 3 ounces)
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.
Strip rosemary leaves by running your fingertips along the stem in the opposite direction from which the leaves grow.
Nutritional Information
-
Calories:
147
-
Calories from fat:
26%
-
Fat:
4.2g
-
Saturated fat:
1.4g
-
Monounsaturated fat:
1.6g
-
Polyunsaturated fat:
0.4g
-
Protein:
24.2g
-
Carbohydrate:
1.5g
-
Fiber:
0.1g
-
Cholesterol:
67mg
-
Iron:
1.6mg
-
Sodium:
342mg
-
Calcium:
23mg
