Rosemary roast pork tenderloin

Yield: 4 servings

Measure Ingredient
16 ounces Pork tenderloin; (about 16 ounces)
1 \N Clove garlic; slivered
\N \N Nonstick cooking spray
1 teaspoon Dried rosemary; crushed
\N \N Salt and pepper; to taste

Cut small slits in pork and insert garlic slivers. Place pork in small roasting pan and spray lightly with cooking spray. Rub surface of pork with rosemary. Sprinkle lightly with salt and pepper.

Roast pork at 424 until meat thermometer inserted in center registers 160* (slightly pink), or 170* (well done), 20 to 30 minutes.

Per serving = 138 calories, 3 gm fat, 73 mg cholesterol, 57 mg sodium, 0 gm carbohydrate, 0 gm fiber, 23 gm protein Posted to EAT-LF Digest by "carolreu@..." <carolreu@...> on Nov 23, 1999, converted by MM_Buster v2.0l.

Similar recipes