| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian3 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Pork tenderloin |
| 2 |
sm |
Clov garlic |
| 2 |
tb |
Dried sage |
| 2 |
ts |
Olive oil |
| 1 |
|
Salt and pepper to taste |
INSTRUCTIONS
Line pan with foil. Preheat pan to 400F. Remove as much fat as possible
from pork. Mix together the garlic and sage. With a sharp knife, make deep
incisions in pork and insert a little spice mix into each cut. Brush meat
with olive oil and place on baking tray. Bake for 25 minutes or until meat
thermometer reaches 160F. Remove pork and cover with foil. Let stand for 10
minutes. Slice and serve over lentils.
Per serving: 159 Calories (kcal); 6g Total Fat; (36% calories from fat);
24g Protein; 1g Carbohydrate; 74mg Cholesterol; 57mg Sodium Food Exchanges:
0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates
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