This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"And there was a cut of some roast... which was borne on Pegasus-wings of garlic beyond mundane speculation."
-C.S. Forester, British author
Resting meat after roasting is the key to juicy, succulent dinners. I love placing citrus fruit over the top while it is resting so the meat absorbs the aromatic flavor.
Servings: 2 | Serving size: 1/2 tenderloin (4 ounces)
Cooking Time: 30 Minutes
This recipe can be multiplied by 2,3,4.
I love these leftovers for sandwiches.
|1||8 ounce pork tenderloin|
|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.
Serving size: 4 ounces pork
|Calories 189||Calories from Fat 75|
|% Daily Value|
|Total Fat 8g||13%|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 4g||1%|
|Dietary Fiber 0g||0%|
|Vitamin A 2%||Vitamin C 12%|
|Calcium 2%||Iron 11%|
|Vitamin K 5 mcg||Potassium 472 mg|
|Magnesium 35 mg|