Pork tenderloin with rosemary and thyme
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 1/2 lb pork tenderloins | |
| Cooking spray | ||
| 2 | tablespoons | Dijon mustard |
| 1 | tablespoon | Honey |
| 1 | teaspoon | Chopped fresh rosemary |
| ½ | teaspoon | Chopped fresh thyme |
| ¼ | teaspoon | Pepper |
| Thyme sprigs, optional | ||
Directions
Preheat oven to 350°. Trim fat from pork; place on broiler pan coated with cooking spray. Combine mustard and next 4 ingredients (mustard throght pepper) in a bowl; brush over pork. Insert meat thermometer into the thickest part of pork.
Bake at 350° for 50 minutes or until thermometer registers 160° (slightly pink), basting frequently with mustard mixture. Garnish with thyme, if desired.
NOTES : Per Serving: Cals - 176 - 27%ff Fat - 5g Carbs - 5g Recipe by: Cooking Light - April 1997 Posted to MC-Recipe Digest V1 #599 by The Taillons <taillon@...> on May 04, 1997