Herbed Pork Tenderloin With Parmesan-Pepper Toasts

Photo: Tina Cornett; Styling: Mary Lyn Hill Jenkins
If you don't plan to take your portable grill along, grill this pork tenderloin ahead and serve cold.

Yield:

6 servings

Recipe from

Nutritional Information

Calories 400
Fat 13.8 g
Cholesterol 107 mg
Sodium 760 mg

Ingredients

2 (3/4-pound) pork tenderloins
2 tablespoons freshly ground pepper
2 tablespoons chopped fresh rosemary
Garnish: fresh rosemary sprigs

Preparation

Sprinkle tenderloins with pepper and rosemary.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 14 to 17 minutes or until a meat thermometer inserted into thickest portion registers 160°, turning occasionally. Cut into 24 slices. Serve on Parmesan-Pepper Toasts, and top with Pear Chutney, if desired. Garnish, if desired.

Note:

October 1998