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Ingredientes
- 1 whl pork tenderloin - (16 ounce)
- 1 Tbsp. grainy Dijon mustard
- 1 Tbsp. minced fresh rosemary (or possibly 1 tspn dry rosemary)
- 1 Tbsp. minced fresh oregano (or possibly 1 tspn dry oregano)
- 1 Tbsp. minced fresh sage (or possibly 1 tspn dry sage)
- 1 Tbsp. minced fresh thyme (or possibly 1 tspn dry thyme)
- 1/2 tsp freshly-grnd black pepper
Direcciones
- Preheat the oven to 450 degrees. Prepare a shallow roasting pan and rack with nonstick pan spray.
- Brush the tenderloin with the mustard. Combine the herbs; pat them proportionately onto the tenderloin and sprinkle with pepper.
- Place the pork on the rack in the roasting pan, set it in the oven, and immediately reduce the oven temperature to 350 degrees. Roast till a meat thrmometer inserted into the thickest part of the tenderloin registers 145 degrees, about 25 min (depending on the size of the tenderloin).
- Remove the pork from the oven and let rest 5 min. Carve in 1/2-inch slices and serve with the pan juices.
- This recipe yields 4 servings.
- Serving size: 4 ounces.
- Comments: A dry rub of herbs lends a fragrant undertone to the tenderloin in this recipe, adding a ton of flavor without any fat. Remember, fresh herbs yield more and better flavor than dry varieties. Look for fresh herbs year-round in the produce department of you local supermarket.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 4 servings | |
| Calories 71 | |
| Calories from Fat 14 | 20% |
| Total Fat 1.55g | 2% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 38mg | 13% |
| Sodium 32mg | 1% |
| Potassium 262mg | 7% |
| Total Carbs 1.42g | 0% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.04g | 0% |
| Protein 12.49g | 20% |
