Here's what I decided to do tonight, with some modifications. It's just too hot to cook in the house.
Received 2 of my low-sodium cookbooks today. Here is the recipe I'm going to use, modified a little. I'm going to use more oil and put the seasoning in it, then grill.
* Exported from MasterCook *
Pork Tenderloin with Rosemary
Recipe By : American Heart Association Low-Salt Cookbook pg 124-125
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pound pork tenderloin -- visible fat removed
vegetable oil spray
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary (1 tsp dried, crushed)
1 teaspoon lemon juice
1 medium garlic clove (1/2 tsp bottled) -- minced
3/4 teaspoon no-salt-added lemon pepper
1/4 cup low-sodium chicken broth
1 tablespoon dry white wine (low-sodium chicken broth)
Preheat oven to 350°F.
Rinse pork and pat dry with paper towels. Set aside.
Spray a 12- X 8- X 2-inch glass baking dish with vegetable oil spray. Combine olive oil, rosemary, lemon juice, garlic, and lemon pepper in baking dish. Roll pork in mixture, coating well. Tuck ends under.
Bake for 20 minutes. Turn over and bake for another 20 to 25 minutes, or until pork registers 160°F for medium or 170°F for well-done on a meat thermometer. Transfer pork to a cutting board, retaining liquid in baking dish and leaving oven on. Let pork stand for 5 minutes. Thinly slice pork diagonally across grain. Arrange on a serving platter.
Meanwhile, add broth and wine to liquid in baking dish, scraping bottom and sides of dish and stirring until well blended. Return dish to oven for 3 to 4 minutes, or until broth is heated through. Pour over pork slices.
Calories 175, protein 24g, carbohydrates 1g, cholesterol 67mg, total fat 8g (saturated 2g, polyunsaturated 1 g, monounsaturated 4g), fiber 0g, sodium 132mg, potassium 389mg, calcium 9mg
May substitute turkey tenderloins for the pork.
Serving 3 oz.
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Received 2 of my low-sodium cookbooks today. Here is the recipe I'm going to use, modified a little. I'm going to use more oil and put the seasoning in it, then grill.
* Exported from MasterCook *
Pork Tenderloin with Rosemary
Recipe By : American Heart Association Low-Salt Cookbook pg 124-125
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound pork tenderloin -- visible fat removed
vegetable oil spray
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary (1 tsp dried, crushed)
1 teaspoon lemon juice
1 medium garlic clove (1/2 tsp bottled) -- minced
3/4 teaspoon no-salt-added lemon pepper
1/4 cup low-sodium chicken broth
1 tablespoon dry white wine (low-sodium chicken broth)
Preheat oven to 350°F.
Rinse pork and pat dry with paper towels. Set aside.
Spray a 12- X 8- X 2-inch glass baking dish with vegetable oil spray. Combine olive oil, rosemary, lemon juice, garlic, and lemon pepper in baking dish. Roll pork in mixture, coating well. Tuck ends under.
Bake for 20 minutes. Turn over and bake for another 20 to 25 minutes, or until pork registers 160°F for medium or 170°F for well-done on a meat thermometer. Transfer pork to a cutting board, retaining liquid in baking dish and leaving oven on. Let pork stand for 5 minutes. Thinly slice pork diagonally across grain. Arrange on a serving platter.
Meanwhile, add broth and wine to liquid in baking dish, scraping bottom and sides of dish and stirring until well blended. Return dish to oven for 3 to 4 minutes, or until broth is heated through. Pour over pork slices.
Calories 175, protein 24g, carbohydrates 1g, cholesterol 67mg, total fat 8g (saturated 2g, polyunsaturated 1 g, monounsaturated 4g), fiber 0g, sodium 132mg, potassium 389mg, calcium 9mg
May substitute turkey tenderloins for the pork.
Serving 3 oz.
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Billy
Billy
You ever had one of those?? 