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Randy Mayor; Melanie J. Clarke Photo by: Randy Mayor; Melanie J. Clarke

Pork Tenderloin Studded with Rosemary and Garlic

Tender, moist, and fragrant, this hearty pork tenderloin with rosemary and garlic is a breeze to prepare.

Cooking Light OCTOBER 2002

  • Yield: 4 servings (serving size: 3 ounces)

Ingredients

  • 2 tablespoons finely chopped fresh rosemary
  • 4 garlic cloves, minced
  • 1 (1-pound) pork tenderloin, trimmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray

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.

Note:

Strip rosemary leaves by running your fingertips along the stem in the opposite direction from which the leaves grow.

Nutritional Information

Amount per serving
  • Calories: 147
  • Calories from fat: 26%
  • Fat: 4.2g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 24.2g
  • Carbohydrate: 1.5g
  • Fiber: 0.1g
  • Cholesterol: 67mg
  • Iron: 1.6mg
  • Sodium: 342mg
  • Calcium: 23mg
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