Garlic-rosemary Roasted Pork Tenderloin
En Español (Spanish Version)

Nutrition Facts
Serving Size½ of recipeCalories205Total Fat8 gSaturated Fat3 gSodium362 mgTotal Carbohydrate3 gDietary Fiber0 gProtein30 g
Servings and Times
Servings2
Ingredients and Preparation
IngredientsMeasuresPork tenderloin10 ouncesSalt¼ teaspoonFreshly ground pepper to tasteCooking sprayGarlic, chopped4 clovesFresh rosemary1 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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