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Rosemary Roasted Pork Tenderloin Recipe

Rosemary Roasted Pork Tenderloin Recipe photo by Taste of Home

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This is one of my favorite herb recipes and really showcases the rosemary. The tender pork also picks up a slightly sweet taste from apple juice concentrate.—Carolyn Scheider, Austin, Texas

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Diabetic Friendly

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Rosemary Roasted Pork Tenderloin Recipe

Prep: 5 min. + marinating Bake: 40 min. + standing

Yield: 9 Servings

5 40 45

Ingredients

1/2 cup thawed apple juice concentrate
1/4 cup Dijon mustard
1/4 cup fresh rosemary sprigs, chopped
8 garlic cloves, minced
3/4 teaspoon coarsely ground pepper
3 pork tenderloin (1 pound each)

Directions

In a small bowl, combine the first five ingredients. Set aside 1/3 cup; cover and refrigerate. In a large resealable plastic bag, combine the pork and remaining marinade. Seal bag and turn to coat; refrigerate overnight.
Drain and discard marinade from meat. Place meat in a roasting pan coated with cooking spray. Pour the reserved marinade on top.
Bake, uncovered, at 350° for 40-45 minutes or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 9 servings.

Nutritional Analysis: One serving (4 ounces) equals 223 calories, 7 g fat (2 g saturated fat), 90 mg cholesterol, 320 mg sodium, 7 g carbohydrate, 0.55 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat.

Originally published as Rosemary Roasted Pork Tenderloin in Light & Tasty February/March 2004, p31

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Rosemary Roasted Pork Tenderloin

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Reviewed on Dec. 22, 2011 by angelasandoval

Needed a little salt to really make those flavors "pop". Very good and easy to make!

Reviewed on Dec. 26, 2009 by iamcarrie@aol.com

Very easy and very good. We usually have both ham and turkey for Christmas dinner, but I decided to serve this instead of ham. It was a hit. I will definitley serve this again. I will not save this recipe just for holidays, either.