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 salt
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
Calories	222
Calories from Fat	29 %
Total Fat	7 g
Saturated Fat	2 g
Cholesterol	74 mg
Carbohydrate	11 g
Fiber	1 g
Protein	28 g
Sodium	389 mg

Check out more recipes for Pork

Pork Tenderloin Over Red Cabbage Slaw