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Meat - Rosemary Pork Tenderloin

Source of Recipe

from diabetic gourmet magazine


List of Ingredients

1 16oz. pork tenderloin
1 clove garlic, cut into 8 - 10 slivers
vegetable cooking spray
1 tsp. dried rosemary
salt and pepper


Recipe

Preheat oven to 425. Coat a small roasting pan with cooking spray.
Cut small slits in the pork tenderloin and insert the garlic slivers.
Place the tenderloin in the roasting pan.
Rub the surface of pork with the rosemary.
Sprinkle lightly with salt and pepper.
Roast in oven for 20 - 30 minutes or until a meat thermometer inserted in the center registers 160 degrees (slightly pink), or 170 degrees, (well-done). Note: Pork can be eaten slightly pink; it is safe to eat after the internal temperature has reached 140 degrees.
Makes 4 servings.

Nutritional info per serving:
Cal: 139, Fat: 4 g, Chol: 66 mg, Sod: 47 mg, Prot: 23.5 g, Carb: .44 g
Diabetic exchanges: 3 Meat