Pork Tenderloin with Rosemary and Thyme
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INGREDIENTS
- 1 tb Honey
- 1/2 ts Chopped fresh thyme
- Cooking spray
- 1 ts Chopped fresh rosemary
- Thyme sprigs, optional
- 1/4 ts Pepper
- 2 1/2 lb pork tenderloins
- 2 tb Dijon mustard
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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (18g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 20 | ||
| Calories from Fat: 7 (35%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.8g | 1 % | |
| Saturated Fat 0.1g | 0 % | |
| Monounsaturated Fat 0.5g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 170.6mg | 6 % | |
| Potassium 24.1mg | 1 % | |
| Total Carbohydrate 3.1g | 1 % | |
| Dietary Fiber 0.5g | 2 % | |
| Sugars, other 2.6g | ||
| Protein 0.7g | 1 % | |
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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: 20
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