Pork Tenderloin Studded with Rosemary and Garlic Recipe

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Tender, moist, and fragrant, this hearty pork tenderloin with rosemary and garlic is a breeze to prepare. Strip rosemary leaves by running your fingertips along the stem in the opposite direction from which the leaves grow.

Yield: 4 servings (serving size: 3 ounces)


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.
Nutritional Information

Calories: 147 (26% from fat)
Fat: 4.2g (sat 1.4g,mono 1.6g,poly 0.4g)
Protein: 24.2g
Carbohydrate: 1.5g
Fiber: 0.1g
Cholesterol: 67mg
Iron: 1.6mg
Sodium: 342mg
Calcium: 23mg

Cooking Light, OCTOBER 2002

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[footstomper1]

you are gorgeous! mwah X