CHEF JEFF — ONE BYTE AT A TIME: Italian Pork RoastThis recipe is from “Mix ‘n’ Match Meals in Minutes for People with Diabetes” by Linda Gassenheimer, a Miami Herald food writer.
By: Herald Staff Report,
This recipe is from “Mix ‘n’ Match Meals in Minutes for People with Diabetes” by Linda Gassenheimer, a Miami Herald food writer.
Italian Pork Roast
1 clove garlic, crushed
1 tablespoon fresh sage, chopped (or ½ tablespoon dried)
¾ pound pork tenderloin
1 teaspoon olive oil
Salt and freshly ground black pepper
Preheat oven to 400 degrees. Line baking tray with foil. Mix garlic, sage. Remove fat from pork. Cut nearly in half lengthwise. Do not cut all the way through. Open pork like book. With sharp knife make deep incisions in pork. Insert a little of garlic-sage mixture in each one. Brush meat with oil. Place on baking tray in preheated oven. Roast for 15 minutes or until a meat thermometer reaches 160 degrees. Sprinkle with salt, pepper. Slice, serve over lentils.
Yield: Serves 4.
Approximate nutritional analysis per serving: 227 calories, 8 grams fat, 97 milligrams cholesterol, 71 milligrams sodium, 1 gram carbohydrates, no fiber, 35 grams protein.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.