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ROSEMARY PORK TENDERLOIN




Source of Recipe


Diabetic Gourmet Magazine/"1,001 Recipes For People with Diabetes" by Surrey Books


Recipe Introduction


Nutritional Information Per Serving:
Calories: 139, Fat: 4 g, Cholesterol: 66 mg,
Sodium: 47 mg, Protein: 23.5 g, Carbohydrate: .44 g
Diabetic Exchanges: 3 Meat


List of Ingredients




- 1 pork tenderloin (about 16 ounces)
- 1 clove garlic, cut into 8 to 10 slivers
- Vegetable cooking spray
- 1 teaspoon crushed dried rosemary leaves
- Salt and pepper





Recipe



Cut small slits in pork and insert garlic slivers. Place pork
in small roasting pan and spray lightly with cooking spray.
Rub surface of pork with rosemary leaves. Sprinkle lightly
with salt and pepper.

Roast pork at 425 degrees F. until meat thermometer inserted
in center registers 160 degrees (slightly pink), or 170 degrees
(well-done), 20 to 30 minutes.

Note: Pork can be eaten slightly pink; it is safe to eat
after the internal temperature has reached 140 degrees.

Serves: 4