Greek Pork Tenderloin
1 - 1 lb pork tenderloin
1 tablespoon finely shredded lemon peel
1/2 teaspoon dried oregano, crushed
1/4 teaspoon dried rosemary, crushed
2 teaspoons olive oil
1- 6 ounce carton plain low-fat yogurt
2 tablespoons snipped fresh mint
1 clove garlic, minced
1. Preheat oven to 425 degrees F. Trim fat from pork. In a small bowl
combine lemon peel, oregano, rosemary, 1/4 teaspoon salt, and 1/4
teaspoon black pepper. Sprinkle mixture over all sides of the pork and
rub in with your fingers.
2. In a large oven-going skillet heat oil over medium-high heat. Add
pork to hot skillet; cook 4 minutes or until browned, turning to brown
all sides evenly. Transfer skillet to oven. Roast about 25 minutes or
until an instant-read thermometer inserted into thickest portion of meat
registers 155 degrees F. Remove from oven and let stand, covered, 10
minutes.
3. Meanwhile, in a small bowl combine yogurt, mint, and garlic.
4..To serve, thinly slice pork and divide among four serving plates. Top
with yogurt mixture.
Makes: 4 servings - 3 1/2 oz pork chop each
Nutritional Information per Serving: 173 cal., 5 g total fat (2 g sat.
fat), 76 mg chol., 230 mg sodium, 4 g carb., 1 g fiber, 26 g pro.
Exchanges: 4 lean meat.
Darlene
--
Love me without fear, Trust me without questioning. Need me without
demanding,Want me without restrictions. Accept me without change,
Desire me without inhibitions. For a love so free.... Will never fly away.
Posted by: Darlene BC <dsharple@shaw.ca>
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