Departments: The Hungry Heart: Mother's Day Meals
This recipe is reprinted with permission from Favorite Family Recipes: 43 Dishes for a Healthy Soul. Copyright © 2013 by the American Heart Association. Published by Publications International, Ltd. Look for Favorite Family Recipes at ShopPower.org, while supplies last.
Serves 4; 3 ounces pork per serving
¼ cup light Italian salad dressing
2 teaspoons dried oregano, crumbled
1 teaspoon grated lemon zest
1 pound pork tenderloin, all visible fat and silver skin discarded
¼ teaspoon dried rosemary, crushed, or dried tarragon, crumbled
¼ teaspoon pepper
¼ teaspoon paprika
In a large shallow dish, stir together the salad dressing, oregano, and lemon zest. Add the pork, turning to coat. Cover and refrigerate for 8 to 12 hours, turning occasionally.
Preheat the oven to 425°F. Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray.
Drain the pork, discarding the marinade. Most of the marinade will adhere to the pork; don't scrape it off. Discard any marinade left in the dish. Put the pork on the baking sheet. Sprinkle the rosemary, pepper, and paprika over the pork. Tuck the thinner end of the pork under for even cooking.
Roast for 25 minutes, or until the pork registers 145°F on an instant-read thermometer inserted into the thickest part. Let stand for at least 3 minutes before slicing, or until the desired doneness.
Nutrients per Serving
Total Fat 2.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.0 g
Cholesterol 74 mg
Sodium 250 mg
Carbohydrates 3 g
Fiber 0 g
Sugars 1 g
Protein 24 g
3 lean meat