Pork Tenderloin with Rosemary

Pork Tenderloin with Rosemary
Serve with a green beans and carrots.

Yields: 3 servings

• 1 clove garlic
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1 - 3/4 pound pork tenderloin
• 1 1/2 teaspoons finely chopped fresh rosemary leaves
• Cooking oil spray

Heat oven to 425° F. Spray the baking pan with cooking oil spray.

Peel and crush the garlic clove. Sprinkle salt and pepper over all sides of the pork tenderloin. Rub rosemary and garlic on all sides of pork. Place pork in prepared pan.

Bake uncovered 27 to 30 minutes or until meat thermomneter inserted in thicket part of the pork reads 160° or pork is slightly pink when you cut into the center. Cut pork crosswise into thin slices.

Per Serving: 140 Calories; 4g Fat (26.5% calories from fat); 1g Saturated Fat; 24g Protein; 1g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 214mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fat.