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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

Servings and Times

Servings 2

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

  1. Preheat oven to 400ºF.
  2. 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.
  3. 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.
  4. 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.
  5. Take pork out of oven, transfer to platter, and let rest 10 minutes before serving.

This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.

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Resources

  • 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.