Sunday, October 23, 2011

pork tenderloin

I usually buy those premarinated tenderloins but decided to season it myself this time.  This recipe is so easy and it yielded the most tender tenderloin.  Foil is the key!!!

Weight Watchers Recipe
Servings: 8
Preparation Time: 10 min
Cooking Time: 30 min
Level of Difficulty: Easy

A simple blend of herbs and spices, with a touch of olive oil, transforms an ordinary pork roast into an exceptional main course.


1 spray(s) cooking spray
2 tsp dried thyme, or 2 Tbsp freshly chopped thyme
2 tsp dried oregano, or 2 Tbsp freshly chopped oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp table salt
1 tsp black pepper, freshly ground
2 tsp olive oil
2 pound(s) lean pork tenderloin

Preheat oven to 400ºF. Coat a shallow roasting pan with cooking spray.  Combine thyme, oregano, garlic powder, onion powder, salt and pepper in a small bowl; set aside.  Rub oil all over pork. Sprinkle thyme mixture all over pork and transfer to prepared pan. Roast until an instant-read thermometer inserted in center of pork reads 160ºF, about 30 minutes. Let roast stand 10 minutes before slicing crosswise into thin slices. Yields about 3 ounces per serving.

* Jami's notes: I used onion flake instead of onion powder.  I roasted this wrapped in foil in a small casserole dish and that helped keep it tender.  I cooked a one-pound roast and still used the same amount of spices. *

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