Ingredients
1 whole pork tenderloin (1 lb)
1 T grainy Dijon mustard
1 T chopped fresh rosemary, or 1 tsp dried rosemary
1 T chopped fresh oregano, or 1 tsp dried oregano
1 T chopped fresh sage, or 1 tsp dried sage
1 T chopped fresh thyme, or 1 tsp dried thyme
1/2 tsp freshly ground pepper
Preheat the oven to 450 degrees. Prepare a shallow roasting pan and rack with non-stick pan spray.
Brush the tenderloin with mustard. Combine the herbs, pat them evenly onto the tenderloin and sprinkle with pepper.
Place pork on rack in roasting pan, set it in the oven, and immediately reduce the oven temperature to 350 degrees F Roast until meat thermometer inserted in the thickest part of the tenderloin registers 145 degrees, about 25 minutes(depending on the size of the tenderloin). Remove pork from oven and let rest 5 minutes. Carve in 1/2-inch slices and serve with the pan juices.
Nutritional Information Per Serving: Calories: 141, Fat: 4 g, Cholesterol: 66 mg, Sodium: 96 mg,
Carbohydrate: 0 g, Dietary Fiber: 0 g, Protein: 24 g
Diabetic Exchanges: 4 Very Lean Meat
