Tuscan Pork Tenderloin

By Tonya_Speed

NUTRITION per serving: 292 Calories; 9g Fat; 48g Protein; 1g Carbohydrate; trace Dietary Fiber; 148mg Cholesterol; 247mg Sodium. Exchanges: 0 Grain (Starch); 7 Lean Meat; 1/2 Fat. Points: 7

Ingredients

• 2 to 4 cloves garlic, peeled
• 1/2 tablespoon dried rosemary, crushed
• 1/2 tablespoon olive oil
• 1/4 teaspoon salt
• 2 pounds lean pork tenderloin

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

COOKING INSTRUCTIONS:
In a food processor or blender, combine garlic, rosemary, olive oil and salt; process to a paste. Rub paste over the pork; cover and let stand for 30 minutes. Preheat oven to 350 degrees. Place tenderloin on a greased baking rack in a shallow roasting pan; bake, uncovered, for 45 to 50 minutes or until a meat thermometer reads 160 degrees. Let stand for 10 minutes before slicing.

LC SERVING SUGGESTION: Steamed kale and Turnip Fries (peel turnips, slice into “fries”; toss with some olive oil and bake on a cookie sheet in a preheated 425-degree oven, turning once; season with salt and pepper and garlic powder).
SERVING SUGGESTION: Serve Russet Fries instead of Turnip Fries (same directions, but don’t peel the potatoes).
KOSHER: Instead of pork, use a turkey tenderloin (you may need to buy 2) OR turkey cutlets.
GLUTEN FREE: No changes necessary.