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Prep 15min
Total45min
Servings12
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Ingredients
3
tablespoons olive oil
1
tablespoon chopped fresh rosemary leaves
1
clove garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1
pork tenderloin (1 1/4 lb)
1/2 cup mayonnaise
1
tablespoon prepared horseradish
1
teaspoon fresh lemon juice
12
mini hamburger buns (about 3 inches in diameter)
1
cup watercress
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Steps
1
Heat oven to 425°F. In small bowl, mix 1 tablespoon of the oil, the rosemary, garlic, salt and pepper. Rub mixture over pork.
2
In large ovenproof skillet, heat remaining 2 tablespoons oil over medium-high heat. Add pork; cook 3 minutes on each side or until browned. Place skillet in oven.
3
Bake 18 to 20 minutes or until meat thermometer inserted in center reads at least 145°F. Cover with foil; let stand 3 minutes. Cut pork into 12 (1/2-inch) slices.
4
In small bowl, mix mayonnaise, horseradish and lemon juice. Spread evenly on cut sides of bun bottoms. Top with pork and watercress; cover with bun tops.
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Any peppery greens, such as arugula, will work in place of watercress.
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Nutrition Facts
Serving Size:1 Serving
Calories
253
Total Fat
14g
0%
Saturated Fat
2g
0%
Sodium
357mg
0%
Total Carbohydrate
18g
0%
Dietary Fiber
1g
0%
Protein
13g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 1/2 Lean Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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