Charlene's Recipe

Herbed pork tenderloin

Category: for the heart

Served 4: 3 oz pork per serving

1 lb pork tenderloin, all visible fat and silver skin discarded
1 /4 cup fat free or light Italian salad dressing
2 tsp dried oregano, crumbled
1 tsp grated lemon zest
Vegetable oil spray
1 /4 tsp dried rosemary, crushed, or dried tarragon, crumbled
1 /4 tsp pepper
1 /4 tsp paprika

In a large resealable plastic bag, combine pork, salad dressing, oregano, and lemon zest. Seal bag. Turn bag to coat pork completely. Refrigerate for 8-12 hours, turning occasionally.
Preheat oven to 425 F. Line a baking sheet with aluminum foil. Lightly spray foil with vegetable oil spray.
Remove pork from marinade. Most of marinade will adhere to pork; dont scrape it off. Discard any marinade still in bag. Put pork in a baking sheet. Sprinkle pork with rosemary, pepper, and paprika. Tuck thinner end of pork under for even cooking.
Bake for 24 minutes or until internal temperature of pork measures 155 F and is barely pink in the center. Let stand for 5 minutes before serving.

Calories 156
total fat 4g
saturated fat 1.5g
polyunsaturated fat 0.5 g
monounsaturated fat 1.5
carbohydrates 5g
sugar 2g
fiber 0g
cholesterol 74 mg
protein 24g
sodium 197mg