Serving Size 6 oz.
Nutrition Information
Calories: 290
Fat: 8g; Carbohydrates 7g; Protein 48g.
About This Recipe
Again with the Rosemary! Adding it to meats before cooking reduces cancer-causing herterocyclic amines (HCAs). A nice lean pork tenderloin, is an economical and healthy way to get that protein! Pork tenderloins are often packaged two to a pack in the meat case. Cook them both, they'll be back for more!
Ingredients
- 4-5 Lbs. Pork Tenderloin
- 1 Tablespoons Extra Virgin Olive Oil
- 3 Cloves Garlic (pressed)
- 1 Tablespoon Honey
- 2 teaspoons Good Dijon Mustard
- 1-1/2 Tablespoons Fresh Rosemary Leaves (finely minced)
- Zest (yellow part ONLY) of 1/2 a Lemon (grated)
- Salt and Pepper to taste.
- In a small cup or bowl combine, EVOO, garlic, honey, Dijon mustard, rosemary and lemon zest. Stir to thoroughly combine and let it sit on your counter for 15 or 20 minutes so the flavors will infuse.
- One hour before roasting, carefully trim the tenderloins of every single speck of silver skin, membrane, and most of the fat. Place loin(s) into a shallow roasting pan and rub the seasoning mixture all over both sides of tenderloin, and generously season with plenty of salt and freshly ground pepper.
- Preheat oven to 450 degrees F. and roast tenderloins for 15 minutes.
- Lower oven temperature to 350 and continue roasting about 20 more minutes until a meat thermometer inserted into thickest part registers 155 degrees F (or 160 at MOST!). Who wants to eat dry pork?
- Allow tenderloin(s) to rest under a tent of foil for 20 minutes before slicing.
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