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Pork Tenderloin with Rosemary and Thyme




Source of Recipe


Cooking Light


Recipe Introduction


The author of this recipe is Yvonne LaRocca Lewis, and her recipe is simly great. We make it often, and it always gets good comments from the diners.


List of Ingredients




2 (1/2-pound) pork tenderloins
Cooking spray
2 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/4 teaspoon pepper
Thyme sprigs (optional)


Recipe




Preheat oven to 350º.

Trim fat from pork; place on a broiler pan coated with cooking spray.

Combine mustard and next 4 ingredients (mustard through pepper) in a bowl; brush over pork. Insert meat thermometer into the thickest part of pork.

Bake at 350º for 50 minutes or until thermometer registers 160º (slightly pink), basting frequently with mustard mixture. Garnish with thyme, if desired.

Serving Size: 3 ounces pork

Description:
"This dish from Yvonne LaRocca Lewis, who lives in Germany, smells heavenly while it's baking. Its uncomplicated combination of ingredients delivers exceptional taste."
Source:
"Cooking Light, April 1997, p.176"

Per serving: 159 Calories (kcal); 4g Total Fat; (24% calories from fat); 24g Protein; 5g Carbohydrate; 74mg Cholesterol; 151mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates