Salt- And Pepper-crusted Pork
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | November 19 | 1 | Servings | |
INGREDIENTS
| 2 | t | Pepper |
| 1 | t | Salt |
| 1 | t | Dried rosemary, crumbled |
| 1 | Garlic clove, minced | |
| 1 | 12 ounce, about pork | |
| tenderloin | ||
| 1 | T | Olive oil |
INSTRUCTIONS
Combine pepper, salt, rosemary and garlic in small bowl. Rub over pork. Let pork stand at least 15 minutes. Preheat oven to 400F. Heat oil in heavy medium ovenproof skillet over high heat. Add pork and brown on all sides, about 6 minutes. Transfer skillet with pork to oven and roast until pork is cooked through, turning occasionally, about 20 minutes. Slice and serve. 2 servings; can be doubled or tripled. Bon Appetit November 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 554
Calories From Fat: 261
Total Fat: 29.2g
Cholesterol: 204.3mg
Sodium: 2469.6mg
Potassium: 1095.9mg
Carbohydrates: 2.8g
Fiber: 1.2g
Sugar: <1g
Protein: 66.7g