02-19-2005, 05:21 AM
Apple Rosemary Pork Tenderloin
2 (8-10 oz.) pork tenderloins
2 garlic cloves
1 granny smith apple
1 Tbl. lemon juice
1 red delicious apple
1/4 tsp. salt
1 Tbl. fresh rosemary leaves or 1 tsp. dried rosemary
Puree the apples, garlic, rosemary, lemon juice and salt to the consistency of apple sauce. Pour over the pork and toss, making sure the pork tenderloins are fully coated. Marinate 12 to 18 hours (no more than 24 hours). Heat oven to 400°. Place tenderloins in a shallow pan. Roast 20 to 30 minutes or until meat thermometer registers 155°. Slice.
Yield: 4 servings
PER SERVING: CALORIES 138 FAT 3.0g SATURATED FAT 0.9g SODIUM 166mg CARBOHYDRATE 11g PROTEIN 16g CHOLESTEROL 45mg FIBER 2.1g
2 (8-10 oz.) pork tenderloins
2 garlic cloves
1 granny smith apple
1 Tbl. lemon juice
1 red delicious apple
1/4 tsp. salt
1 Tbl. fresh rosemary leaves or 1 tsp. dried rosemary
Puree the apples, garlic, rosemary, lemon juice and salt to the consistency of apple sauce. Pour over the pork and toss, making sure the pork tenderloins are fully coated. Marinate 12 to 18 hours (no more than 24 hours). Heat oven to 400°. Place tenderloins in a shallow pan. Roast 20 to 30 minutes or until meat thermometer registers 155°. Slice.
Yield: 4 servings
PER SERVING: CALORIES 138 FAT 3.0g SATURATED FAT 0.9g SODIUM 166mg CARBOHYDRATE 11g PROTEIN 16g CHOLESTEROL 45mg FIBER 2.1g