Roast pork tenderloin with rosemary and garlic
Pork tenderloin is a very lean cut – it’s on par with skinless chicken breast in terms of fat, cholesterol and calories. Once you see how easy this is to prepare (and how delicious), you’ll be making it again and again. Do pay attention to the temperature – it will be dry instead of juicy if you overcook it.
Serves: 4
Recipe1 pound 453 g lean pork tenderloin, trimmed of any excess fat1 tablespoon grapeseed or extra-virgin olive oil1 tablespoon finely chopped fresh rosemary1/2 teaspoon salt1/2 teaspoon ground black pepper1/2 teaspoon garlic powder1/2 teaspoon onion powderFresh rosemary sprigs, for garnish
Method1. Preheat oven to 425 degrees 218 degrees Celsius
Brush oil over pork and combine the seasonings in a small bowl and sprinkle evenly over roast
Place pork on a small nonstick baking dish in preheated oven
Roast for about 20 minutes or until the internal temperature is160 degrees 71 degrees Celsius in the thickest part
Cover with a clean dry towel and let stand 10 minutes before slicing.
Nutritional information (per serving):Calories 180, fat 8 g, sat fat 2 g, cholesterol 75 mg, sodium 350 mg, carbohydrate 1 g, fibre 0 g, sugar 0 g, protein 24 g
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