Garlic Honey Pork Pork Tenderloin
Serve with a Green Salad

Serves: 6

• 2 12-to 14-ounce pork tenderloins, trimmed
• 1/3 cup honey
• 4 garlic cloves, minced
• 1 tablespoon fresh orange juice
• 1 teaspoon fine sea salt
• 1 tablespoon olive oil
• 1/4 cup dry white wine
• 1 tablespoon finely grated orange peel
• 1 tablespoon chopped fresh thyme
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh sage

Place pork in 11 x 7 x 2-inch glass baking dish. Whisk honey, garlic, and orange juice in small bowl. Pour over pork; turn to coat.

Sprinkle pork with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Cover and chill at least 2 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.

Preheat oven to 375°F. Transfer pork to plate; reserve marinade. Heat oil in large ovenproof skillet over medium-high heat. Add pork to skillet. Brown on all sides, turning often, about 4 minutes. Transfer to oven; cook until instant-read thermometer inserted into center of pork registers 150°F, 15 to 20 minutes. Transfer to cutting board; let rest 5 minutes. Reserve skillet.

Pour reserved marinade into same skillet; add wine. Boil gently until reduced to 1/2 cup, 3 to 4 minutes. Season with sea salt and pepper.

Mix orange peel, thyme, rosemary, and sage in small bowl. Slice pork crosswise into 1/2-inch-thick slices and transfer to a platter. Pour sauce over pork. Sprinkle with herb and orange peel mixture and serve.

Per Serving: 146 Calories; 5g Fat (28.6% calories from fat); 1g Saturated Fat; 9g Protein; 17g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 332mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.

 

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