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Pork Tenderloin with Rosemary and Garlic

Yield 6 servings (serving size: 3 ounces)
Rosemary is one of the stronger flavored herbs, so just wrapping the sprigs in foil with the meat allows the flavor to permeate the pork.

Ingredients

  • 2 (3/4-pound) pork tenderloins
  • 3 garlic cloves, sliced
  • 1 tablespoon water
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 rosemary sprigs
  • Rosemary sprigs (optional)

Nutrition Information

  • calories 150
  • caloriesfromfat 0.0 %
  • fat 4.8 g
  • satfat 1.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 24.6 g
  • carbohydrate 0.6 g
  • fiber 0.0 g
  • cholesterol 79 mg
  • iron 1.4 mg
  • sodium 155 mg
  • calcium 11 mg

How to Make It

  1. Preheat oven to 400°.

  2. Trim fat from tenderloins; make 1/2-inch-deep slits on outside of tenderloins, and stuff with garlic slices. Combine water, oil, salt, and pepper in a small bowl. Rub surface of tenderloins evenly with oil mixture.

  3. Place tenderloins lengthwise on a double thickness of foil, 15 inches long. Top with 4 rosemary sprigs, and wrap securely. Place tenderloins on a baking sheet or roasting pan. Insert meat thermometer through foil into center of 1 tenderloin.

  4. Bake at 400° for 20 minutes or until a meat thermometer registers 155°. Remove from oven; let stand until thermometer registers 160°. Discard cooked rosemary sprigs. Garnish with additional rosemary sprigs, if desired.

  5. carbo rating: 1

The Complete Step-by-Step Low Carb Cookbook