Pork Tenderloin Over Red Cabbage Slaw
the Editors of Publications International, Ltd.
Yield
Makes 4 servings
Ingredients
| 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 |
Preparation
- 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.
Nutritional Information
| Serving Size: | about 3 ounces roasted pork tenderloin plus 1/2 cup slaw |
| Fiber | 1 g |
| Carbohydrate | 11 g |
| Cholesterol | 74 mg |
| Saturated Fat | 2 g |
| Total Fat | 7 g |
| Calories from Fat | 29 % |
| Calories | 222 |
| Protein | 28 g |
| Sodium | 389 mg |
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