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Pork Tenderloin Coward

Servings = 2 | Serving size =1/2 tenderloin (4 ounces)

This recipe can be multiplied by 2,3,4.

I love these leftovers for sandwiches.

Serve with Roasted Potatoes or Mashed Yams or Yam Home Fries or Home Fries - Low Sodium Version or Home Fries or Thick Cut Yam Fries

AND

Serve with Parmesan Squash or Herbed Zucchini or Green Beans with Red Onion or Candied Carrots or Roasted Tomatoes

1 8 ounce pork tenderloin
1 small shallot
1 cloves garlic
1 bay leaf
1/4 tsp salt
1 tsp fresh ground black pepper
2 tsp extra virgin olive oil
2 Tbsp fresh lime juice
3 thin slices lime

Trim the pork tenderloin of all excess fat.

Mix together the shallot, garlic and the bay leaf.

Using the point of a paring knife make small holes at regular intervals along and around the tenderloin. Stuff equal amounts of the mixture into the holes.

Place the tenderloin in a shallow baking dish and cover with the salt, pepper, oil and lime juice.

Cover tightly and marinate overnight in the refrigerator.

Cook on the grill or under a hot broiler turning frequently for about 12 - 15 minutes.

Remove from the broiler and lay the lime slices on top of the pork. Let rest for about 5 minutes, remove the lime and slice.

Nutrition Facts

Serving size: 4 ounces pork | Servings 2

Calories 189 | Calories from Fat 75

Amount Per Serving (% Daily Value)

Total Fat 8g (13%) | Saturated Fat 2g (10%)

Monounsaturated Fat 5g | Trans Fat 0g

Cholesterol 74 mg (25 %) | Sodium 349 mg (15 %)

Total Carbohydrates 4g (1%) | Sugars 0g

Dietary Fiber 0g (0%) | Protein 24g

Vitamin A 2% | Vitamin C 12 % | Calcium 2% | Iron 11%

Vitamin K 5 mcg  | Potassium  472 mg | Magnesium  35 mg

 
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