Herb-Roasted Pork Tenderloin Recipe - Cooking Index
Herb-Roasted Pork Tenderloin Recipe - Cooking Index
A dry rub of herbs lends a fragrant undertone to the tenderloin in this recipe, adding a ton of flavor without any fat. Remember, fresh herbs yield more and better flavor than dried varieties. Look for fresh herbs year-round in the produce department of you local supermarket.
Type: Pork| 1 | Pork tenderloin - (16 oz) | |
| 1 tablespoon | 15ml | Grainy Dijon mustard |
| 1 tablespoon | 15ml | Chopped fresh rosemary |
| = (or 1 tspn dried rosemary) | ||
| 1 tablespoon | 15ml | Chopped fresh oregano |
| = (or 1 tspn dried oregano) | ||
| 1 tablespoon | 15ml | Chopped fresh sage |
| = (or 1 tspn dried sage) | ||
| 1 tablespoon | 15ml | Chopped fresh thyme |
| = (or 1 tspn dried thyme) | ||
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
Preheat the oven to 450 degrees. Prepare a shallow roasting pan and rack with nonstick 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 degrees. Roast until a meat thrmometer inserted into the thickest part of the tenderloin registers 145 degrees, 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.
This recipe yields 4 servings. Serving size: 4 ounces.
Exchanges Per Serving: Exchange 4 Very Lean Meat.
Nutrition Facts: Calories 141; Calories from Fat 38; Fat 4g; Saturated Fat 1g; Cholesterol 66mg; Sodium 96mg; Carbohydrates 0g; Dietary Fiber 0g; Sugars 0g; Protein 24g.
Source:
American Diabetes Association at http://www.diabetes.org
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