Rosemary Roasted Pork Tenderloin

icandoit
icandoit Posts: 4,163 Member
in Recipes
PREP TIME 5 Min
COOK TIME 40 Min
READY IN 45 Min
SERVINGS & SCALING
Original recipe yield: 9 servings



INGREDIENTS
1/2 cup apple juice concentrate
1/4 cup Dijon mustard
1/4 cup chopped fresh rosemary
8 cloves garlic, minced
3/4 teaspoon coarsely ground pepper
3 (1 pound) pork tenderloin


DIRECTIONS
In a bowl, combine the first five ingredients; mix well. Set aside 1/3 cup; cover and refrigerate. In a large resealable plastic bag, combine the pork and remaining marinade. Seal bag and turn to coat; refrigerate overnight.
Drain and discard marinade from meat. Place meat in a roasting pan coated with nonstick cooking spray. Pour the reserved marinade on top. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a meat thermometer reads 160 degrees F. Let stand for 10 minutes before slicing.
Nutritional Analysis: One serving (4 ounces) equals 223 calories, 7 g fat (2 g saturated fat), 90 mg cholesterol, 320 mg sodium, 7 g carbohydrate, 0.55 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat.

Replies

  • icandoit
    icandoit Posts: 4,163 Member
    PREP TIME 5 Min
    COOK TIME 40 Min
    READY IN 45 Min
    SERVINGS & SCALING
    Original recipe yield: 9 servings



    INGREDIENTS
    1/2 cup apple juice concentrate
    1/4 cup Dijon mustard
    1/4 cup chopped fresh rosemary
    8 cloves garlic, minced
    3/4 teaspoon coarsely ground pepper
    3 (1 pound) pork tenderloin


    DIRECTIONS
    In a bowl, combine the first five ingredients; mix well. Set aside 1/3 cup; cover and refrigerate. In a large resealable plastic bag, combine the pork and remaining marinade. Seal bag and turn to coat; refrigerate overnight.
    Drain and discard marinade from meat. Place meat in a roasting pan coated with nonstick cooking spray. Pour the reserved marinade on top. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a meat thermometer reads 160 degrees F. Let stand for 10 minutes before slicing.
    Nutritional Analysis: One serving (4 ounces) equals 223 calories, 7 g fat (2 g saturated fat), 90 mg cholesterol, 320 mg sodium, 7 g carbohydrate, 0.55 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat.
  • tjblack
    tjblack Posts: 122
    This sounds really yummy.

    Thanks so much for your recipes. I love them and they give me lots of ideas!:flowerforyou:

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