Garlic and Herb Dijon Roasted Pork Tenderloin
by shanonstewart
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INGREDIENTS
- 1 boneless porkloin
- 4 cloves garlic ; sliced
- 1/4 cup olive oil
- 2 tbsp Dijon mustard
- 1 tsp Fresh oregano
- 1 tsp Fresh rosemary
- Salt and pepper to taste
INSTRUCTIONS
Preheat oven to 400F.
In a small bowl, mix together olive oil, mustard and herbs. Set aside. With a paring knife, make slits evenly all over the pork. Place small pieces of garlic in all of the slits. When you are done stuffing the garlic, sprinkle with salt and pepper to season. Less is more with the salt and remember your mustard with add saltiness. Place pork in a baking dish and using a kitchen brush, cover the tenderloin with half of the dijon herb sauce. Sometimes, I will throw in some onion quarters in with the pork, too for extra juices and flavour.
Cover and cook for 20 minutes. Uncover and brush the remaining dijon herb sauce on the pork and place in the over for another 20 minutes, uncovered. Cook tenderloin until the internal temperature reaches 150-155 degrees.
Allow tenderloin to sit covered for 10 minutes before cutting.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (96g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 193 | ||
| Calories from Fat: 145 (75%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 16.1g | 22 % | |
| Saturated Fat 2.1g | 10 % | |
| Monounsaturated Fat 11.4g | ||
| Polyunsanturated Fat 2.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 840mg | 29 % | |
| Potassium 184.5mg | 5 % | |
| Total Carbohydrate 10.6g | 3 % | |
| Dietary Fiber 2.9g | 12 % | |
| Sugars, other 7.7g | ||
| Protein 4g | 6 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 193
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