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Rosemary Pork w/Onion Jam (grill) -- e-w




Source of Recipe


BH&G New Dieter’s Cookbook 2003
Rosemary Pork w/Onion Jam (grill) -- e-w
Serves: 4

1 12-16-oz. pork tenderloin
1 tsp. olive oil
1 T. snipped fresh rosemary
1/2 tsp. coarsely ground black pepper
1/4 tsp. salt
1 T. olive oil
4 c. thinly sliced sweet onions (such as Vidalia – Maui – Texas Sweet – or Walla Walla); separated into rings
1/4 c. water
1 T. brown sugar
1 T. bourbon
1/4 c. snipped dried golden figs (Calimyrna)

Optional: Fresh Rosemary Sprigs

Trim fat from pork; brush pork on all sides with the 1 tsp. olive oil. In a small bowl, stir together the snipped rosemary, pepper and salt. Sprinkle evenly over all sides of pork; rub in with your fingers.

In a grill with a cover arrange hot coals around a drip pan. Test for medium-ht heat above the pan. Place pork on the grill rack directly over drip pan. Cover and grill for 40-50 minutes or until the pork juices run clear (160º F.)

Meanwhile in a large skillet heat the 1 T. of oil. Add onions. Cook, covered, over medium-low heat for 13 to 15 minutes or until onions are very tender. Stir in the water, brown sugar and bourbon. Stir in figs. Cook and stir over medium-high heat for 8 to 10 minutes or until water evaporates and onions are golden.

To Serve: Thinly slice pork. Spoon onions over pork. If desired, garnish with rosemary sprigs.

1/4 of recipe equals: 225 calories…7 gm fat (2 gm saturated)…55 mg cholesterol…185 mg sodium…19 gm carbohydrate…3 gm fiber…19 gm protein +++EXC: 2 vegetable…1/2 fruit…2 meat…1/2 fat +++WWP:4