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Italian Roasted Pork Tenderloin

6 Ratings

0 Comments

Prep 10 min
Total 45 min
Servings 6

By the time the oven is preheated, you’ll have the pork rubbed and ready to go! MORE+ LESS-

By Betty Crocker Kitchens

November 26, 2009

Ingredients

teaspoon olive or vegetable oil

1/2

teaspoon salt

1/2

teaspoon fennel seed, crushed

1/4

teaspoon pepper

clove garlic, finely chopped

pork tenderloins (about 3/4 lb each)

Steps

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1

Heat oven to 375°F. Spray rack of roasting pan with cooking spray. In small bowl, mash all ingredients except pork into a paste, using spoon. Rub paste over pork.
2

Place pork on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork. Bake uncovered about 35 minutes or until pork has slight blush of pink in center and meat thermometer reads 160°F.

Expert Tips

If you have a garlic press, use it instead of chopping the garlic by hand. Pressed garlic is great for making a paste.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 150
Calories from Fat: 45

% Daily Value

Total Fat: 5g; 8%
Saturated Fat 1 1/2g 8% Trans Fat 0g
Cholesterol: 70mg; 24%
Sodium: 250mg; 10%
Potassium: 400mg; 11%
Total Carbohydrate: 0g; 0%
Dietary Fiber 0g 0% Sugars 0g
Protein: 26g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 8%; 8%

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;