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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"And there was a cut of some roast... which was borne on Pegasus-wings of garlic beyond mundane speculation."
-C.S. Forester, British author

The refrigerator light goes on...

Resting meat after roasting is the key to juicy, succulent dinners. I love placing citrus fruit over the top while it is resting so the meat absorbs the aromatic flavor.

Resting Meat (Carryover Cooking)

When cooking meats, it is important to remove them from the heat a little early.  Flank steak should be allowed to “rest“ for 5 – 10 minutes, but a larger cut needs to rest for at least 15 minutes.  

After removing meat from the oven or grill, the internal temperature of the meat continues to rise (some people call this carryover cooking).  Without the continued high temperature of the oven, the external temperature of the meat decreases, however, and the result is redistribution of the juices in the meat, making it both easier to carve as well as more succulent.

If you are cooking with an instant thermometer, figure that the internal temperature in a smaller piece of meat will increase by about 15 degrees and a larger piece by about 10 degrees while it rests.  For example, after cooking a pork tenderloin to 135°F in the oven the temperature will rise to 145 – 150°F as it rests.


 

Pork Tenderloin Coward



Servings = 2 | Serving size =1/2 tenderloin (4 ounces)

Cooking Time = 30 Minutes

This recipe can be multiplied by 2,3,4.

I love these leftovers for sandwiches.

Serve with Roasted Potatoes or Mashed Yams or Yam Home Fries or Home Fries - Low Sodium Version or Home Fries or Thick Cut Yam Fries

AND

Serve with Parmesan Squash. or Herbed Zucchini or Green Beans with Red Onion or Candied Carrots or Roasted Tomatoes

1 8 ounce pork tenderloin
1 small shallot
1 cloves garlic
1 bay leaf
1/4 tsp salt
1 tsp fresh ground black pepper
2 tsp extra virgin olive oil
2 Tbsp fresh lime juice
3 thin slices lime

Trim the pork tenderloin of all excess fat.

Mix together the shallot, garlic and the bay leaf.

Using the point of a paring knife make small holes at regular intervals along and around the tenderloin. Stuff equal amounts of the mixture into the holes.

Place the tenderloin in a shallow baking dish and cover with the salt, pepper, oil and lime juice.

Cover tightly and marinate overnight in the refrigerator.

Cook on the grill or under a hot broiler turning frequently for about 12 - 15 minutes.

Remove from the broiler and lay the lime slices on top of the pork. Let rest for about 5 minutes, remove the lime and slice.

Nutrition Facts

Serving size = 4 ounces pork

Servings = 2

.

Amount Per Serving

Calories 189 Calories from Fat 75
  % Daily Value
Total Fat 8g 13%
    Saturated Fat 2g 10%
    Monounsaturated Fat 5g  
    Trans Fat 0g  
Cholesterol 74mg 25%
Sodium 349mg 15%
Total Carbohydrates 4g 1%
    Dietary Fiber 0g 0%
    Sugars 0g  
Protein 24g  
Vitamin A 2% Vitamin C 12%
Calcium 2% Iron 11%
Vitamin K 5 mcg Potassium 472 mg
Magnesium 35 mg