Nutrition
Herb Rubbed Pork Tenderloin
American Diabetes Association - Diabetes Hub
Ingredients
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried parsley
- 2 tsp black pepper
- 2 clove garlic
- 2 tbsp Dijon mustard
- 2 pork tenderloins (~24 oz total)
- 1 ½ tbsp. vegetable oil
- Serving size = 3 oz, makes 7 servings
- CARBOHYDRATE COUNT: 1g
Directions
- Combine rosemary, thyme, basil, parsley, and black pepper in a small bowl. Add mustard and garlic and mix well. Rub herb mixture over the pork tenderloins evenly. Cover the tenderloins and let rest in the refrigerator for at least two hours.
- Preheat oven to 400°F
- Heat the oil in a large skillet over medium-high heat. Place the tenderloins in the oil and brown on all sides. Remove from the skillet and place them in a baking dish with plenty of space so they aren’t touching.
- Bake the tenderloins for 20 minutes or unit meat thermometer registers 160°F (medium) to 170°F (well done)
- Allow the tenderloins to rest for 10 to 15 minutes before carving to allow the juices to distribute throughout the meat