| 104 | 105 | 106 | 107 | 108 |
| 1 | 39 | 78 | 117 | 156 |
|
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Copyright:
"
© General Mills, Inc. 1998."
T(Bake):
0:45"
"
-
- - - - - - - - - - - - - - - - - -
Per serving: 180 Calories (kcal); 4g Total Fat; (19% calories from fat); 15g
Protein; 22g Carbohydrate; 36mg Cholesterol; 36mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1
Other Carbohydrates
Serving Ideas : Serve with baked Acorn Squash (see recipe) and a green salad
with Honey-Dijon Dressing (see Spinach-Strawberry Salad recipe).
NOTES : Essential Equipment: 1 1/2-quart casserole; small nonstick skillet
(
8- or 10-inch size)
Follow cook times for pork carefully. Today's pork is lean and
requires shorter cooking times. Overcooking pork will make it
tough.
Nutr. Assoc. : 3545 0 0 4576 0
*
Exported from MasterCook *
Pork Tenderloin with Rosemary
Recipe By
Serving Size : 3
:
Preparation Time :0:00
Categories
: Beef and Pork Main Dishes
Chapter 2
Pork Main Dishes
Amount Measure
------- ------------ --------------------------------
Cooking spray
Ingredient -- Preparation Method
-
1
clove garlic
teaspoon salt
teaspoon pepper
pound pork tenderloin (1 whole)
teaspoons finely chopped rosemary
OR
1
1
3
/4
/8
/4
1
1/2
1
/2
teaspoon dried rosemary leaves -- crumbled
Heat the oven to 425º. Spray the baking pan with cooking spray.
Peel and crush the garlic. (Garlic can be crushed in a special tool,
called a garlic press, or by pressing with the side of a knife or mallet
to break into small pieces.) Sprinkle salt and pepper over all sides of
the pork tenderloin.
Rub rosemary and garlic on all sides of pork. (When using dried rosemary,
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