Friday, April 9, 2010

Clean Eating: Herb & Lemon Rubbed Pork Tenderloin

Hubby and I moved away from our family about 4 years ago to pursue his career as a youth pastor. We have really been blessed to have a "family" here and normally spend every holiday with them. They are so kind to invite us.

This Easter though, I think we were all so busy no one thought about getting together. It wasn't until the Wednesday before that I asked my friend if we were doing anything. Everyone else besides her and I already had other plans so I decided to invite some friends to our house for Easter lunch/dinner.

This year we made the pork tenderloin and it was such a hit. I am not a fan of pork but there was something about the herbs and lemon and a hint of heat that just really brought this pork to life.

If you are nervous to try any of these Clean Eating recipes then I would recommend that you at least try this one..... its really yummy!

Here is the recipe (I totally forgot to take pictures of it oops!):

2 cloves garlic; peeled and smashed
1 tbsp lemon zest
4 sprigs flat leaf parsley, chopped
2 sprigs fresh thyme, chopped
1 sprig fresh rosemary, chopped
2 tbsp olive oil
1/2 tsp sea salt
1/2 tsp red chile flakes
1 pork tenderloin (about a pound) trimmed of silver skin and visible fat


ONE: In a food processor, combine garlic, lemon zest, parsley, thyme rosemary oil salt and chile flakes. Pulse just to form a paste for about 30 seconds. Rub paste all over pork. Cover and let sit for 30 minutes or in refrigerator for up to 1 day.

TWO: Preheat oven to 400 F.

THREE: Arrange pork on foil-lined rimmed baking sheet and roast in center of oven until pork is cooked through and only a hint of pink remains, or until an instant-read thermometer reads 155 F, about 20 minutes. Let sit for 10 minutes before slicing across the grain.

Per 4 oz Serving- Calories: 220 Total Fat: 12g Sat. Fat: 3g Fiber: 1g Protein: 25g

If you try it, let me what you think of it. ENJOY!!!

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