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June 24, 2007

Herb-Roasted Pork Tenderloin

Herb-Roasted Pork Tenderloin

Yield: Makes 1 Tenderloin (4 Servings)
Serving size: About 3-1/2 ounces sliced tenderloin
Ingredients:

1 whole pork tenderloin (1 pound)
1 tablespoon grainy Dijon mustard
1 tablespoon chopped fresh rosemary, or 1 tsp dried rosemary
1 tablespoon chopped fresh oregano, or 1 tsp dried oregano
1 tablespoon chopped fresh sage, or 1 tsp dried sage
1 tablespoon chopped fresh thyme, or 1 tsp dried thyme
1/2 teaspoon freshly ground pepper
Directions:

Preheat the oven to 450*F. Prepare a shallow roasting pan and
rack with non-stick pan spray. Brush the tenderloin with the
mustard. Combine the herbs; pat them evenly onto the tenderloin
and sprinkle with pepper. Place the pork on the rack in the
roasting pan, set it in the oven, and immediately reduce the
oven temperature to 350*F. Roast until a meat thermometer
inserted in the thickest part of the tenderloin registers
145*F., about 25 minutes (depending on the size of the
tenderloin). Remove the pork from the oven and let rest 5
minutes. Carve in 1/2-inch slices and serve with the pan juices.
Calories: 141 Protein: 24 g Sodium: 96 mg Cholesterol: 66
mg Fat: 4 g Carbohydrates: 0 g Exchanges: 4 Very Lean Meat

Posted by Willie Crawford at June 24, 2007 02:51 PM

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