| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Pork |
2 |
Servings |
INGREDIENTS
|
|
-MIAMI HERALD 7/21/94—– |
| 3/4 |
lb |
Pork tenderloin |
| 2 |
tb |
Fresh rosemary |
| 1 |
ts |
Olive oil |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Preheat oven to 400 degrees. Line a baking try with foil, spray with
cooking spray and place in oven. Remove fat from pork and butterfly the
meat. Cut it nearly in half lengthwise. OPen the pork and lay flat like a
book. Pound it flat with the palm of the hand or the bottom of a skillet.
Chop rosemary if using fresh. Rub pork with olive oil and sprinkle rosemary
on both sides. Remove baking tray from the oven and place pork on hot tray.
Return to oven and roast 15 minutes. Remove and let sit 5 minutes, then
carve.
Nutritional info: 186 cal; 28g pro, 1g carb, 7g fat (38%) Lisa Crawford
(lisa_pooh@delphi.com)
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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