Pork Tenderloin Over Red Cabbage Slaw the Editors of Publications International, Ltd.
Makes 4 servings
|1||pork tenderloin (about 1 pound), trimmed of fat|
|1||large clove garlic, cut into thin slices|
|1||teaspoon dried oregano|
|Grated peel of 1 lemon|
|1||cup plain fat-free yogurt|
|1/4||teaspoon black pepper|
|Red Cabbage Slaw|
- Pierce pork in several places with knife tip. Insert garlic slice, pinch of oregano and pinch of lemon peel. Place pork in bowl. Add yogurt; spread over all sides of pork to coat. Cover; refrigerate 4 to 6 hours. Remove pork from yogurt, scraping off any excess. Sprinkle pork with salt and pepper.
- Preheat oven to 425°F. Place pork on shallow rack over roasting pan. Roast 45 minutes, turning over once, or until meat thermometer registers 160°F. Remove from heat. Slice 1/4 inch thick on diagonal; serve with Red Cabbage Slaw.
|Serving Size:||about 3 ounces roasted pork tenderloin plus 1/2 cup slaw|
|Saturated Fat||2 g|
|Total Fat||7 g|
|Calories from Fat||29 %|
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