Italian Roasted Pork Tenderloin

November 24, 2010 at 6:17 pm (Entrees, Pork)

We’ve enjoyed this recipe for a number of years.  Works well as nice meal, and as a casual one.  Originally found in my Betty Crocker’s Cookbook (The Big Red Cookbook).

Prep Time:  10 mins  /  Cook time: 30 mins  /  Serves: 6

Ingredients:

1 teaspoon olive or vegetable oil
1/2 teaspoon salt
1/2 teaspoon fennel seed, crushed  (we never have fennel seed…I use 1/2 teaspoon italian seasoning instead)
1/4 teaspoon pepper
1 clove garlic, finely chopped
2 pork tenderloins (about 3/4 lb each)
Directions
  1. Heat oven to 425°F. Spray rack of roasting pan with cooking spray. In small bowl, mash all ingredients except pork into a paste, using spoon. Rub paste over pork.  (Gloves come in handy here)
  2. Place pork on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork. Bake uncovered about 25-30 minutes or until pork has slight blush of pink in center and meat thermometer reads 160°F.

Nutrition Information:

1 Serving (1 Serving)

  • Calories 150
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 70mg;
  • Sodium 250mg;
  • Total Carbohydrate 0g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 26g;
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