Roast Pork Tenderloin - 1g Carbs, 0g Fiber, 0g Sugar
From: www.diabetesforecast.org
Prep Time: 5 min
Cooking Time: 25 min
Servings: 8
Serving Size: 3 to 4 oz
1 Tbsp chili powder, mild or hot
2 tsp ground cumin
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
2 pork tenderloins (1 lb each), trimmed of excess fat
1 Tbsp olive oil
Preheat the oven to 400 degrees. Line a baking sheet with foil or parchment paper.
In a small bowl, combine the chili powder, cumin, salt, and pepper; set aside.
Place the tenderloins on the prepared baking sheet, and rub with the olive oil. Then rub with the spice mixture. Roast the pork, uncovered, for about 25 minutes, until the pork is cooked through but is slightly pink in the center. Let the tenderloins rest for 10 minutes.
Slice one cooked pork tenderloin to serve immediately.
* Save the second tenderloin for Pork Tostadas. Wrap the reserved tenderloin tightly in foil or place in a sealed container and refrigerate for up to 48 hours.
Servings: 8
Serving Size: 3 to 4 oz.
Nutrition per Serving: 135 Calories, 5g Fat, 1.3g Saturated Fat, 0g Trans Fat, 1g Carbs, 0g Fiber, 0g Sugars, 60mg Cholesterol, 110mg Sodium, 375mg Potassium, 22g Protein, 200mg Phosphorus
Exchanges: 3 Lean Meats
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