RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1294
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| Recipe Name: |
Rosemary Pork Tenderloin |
| Source: |
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Submitted by: |
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Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
60.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$0.90
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1.5 Tablespoons oil, olive
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Directions:
Mix first 5 ingredients in a small bowl.
Rub the mixture evenly over the pork; place in a shallow dish or ziploc bag. Let stand at room temperature for 15 minutes or 2 hours in the refrigerator.
Heat olive oil in an oven proof skillet. Brown the pork on all sides.
Bake at 400 for 20 minutes or until cooked through. Allow to rest for 10 minutes before slicing. |
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| Nutrition per Serving: |
| Calories: |
174 |
Total Carbs: |
1.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
73.6 |
Fat: |
7.5 |
Protein: |
24.25 |
| Fiber: |
0.75 |
Sodium: |
892.00 |
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