Pork Tenderloin With Rosemary And Thyme
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Not, Sent | 4 | Servings | |
INGREDIENTS
| 2 | 1/2 lb pork tenderloins | |
| Cooking spray | ||
| 2 | T | Dijon mustard |
| 1 | T | Honey |
| 1 | t | Chopped fresh rosemary |
| 1/2 | t | Chopped fresh thyme |
| 1/4 | t | Pepper |
| Thyme sprigs, optional |
INSTRUCTIONS
Preheat oven to 350°. Trim fat from pork; place on broiler pan coated with cooking spray. Combine mustard and next 4 ingredients (mustard throght pepper) in a bowl; brush over pork. Insert meat thermometer into the thickest part of pork. Bake at 350° for 50 minutes or until thermometer registers 160° (slightly pink), basting frequently with mustard mixture. Garnish with thyme, if desired. NOTES : Per Serving: Cals - 176 - 27%ff Fat - 5g Carbs - 5g Recipe by: Cooking Light - April 1997 Posted to MC-Recipe Digest V1 #599 by The Taillons <taillon@access.mountain.net> on May 04, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 102
Calories From Fat: 32
Total Fat: 3.6g
Cholesterol: 35.7mg
Sodium: 118.8mg
Potassium: 188.4mg
Carbohydrates: 5.3g
Fiber: <1g
Sugar: 4.3g
Protein: 11.8g