1 lb Organic Pork Tenderloin
4-5 Cloves of Garlic, Minced
2 tbsp Rosemary, Chopped (4-6 stems)
2 tbsp Olive Oil
Sea Salt
Pepper
Directions:
To marinate: combine garlic, rosemary and olive oil in a small bowl. (Mixture will not be very wet.) Lay plastic wrap out and place the tenderloin on it. Salt and pepper one side and add 1/2 of the marinade. Flip tenderloin to other side and repeat. Wrap the tenderloin tightly in plastic wrap and place in the refrigerator to marinate for at least 4 hours. Over night is best.
To cook: Preheat over to 425 degrees. Unwrap tenderloin and place in a roasting pan or pyrex dish. Cook until internal temperature reaches 140 degrees. Let meat rest for 5 minutes before carving. (After resting, internal temperature should be 145-150 degrees.)
Serve with caramelized garlic and onion brussels sprouts and brown rice.
Nutrition:
Serves 4
Calories: 140
Protein: 23g
Carbs: 0g
Fat: 4g
Helpful Hints:
Be very conscious of the internal temperature as pork can become dry and tough. Pork may be slightly pink with this method but has reached the correct temperature to kill trichinosis.
Caramelized Garlic and Onion Brussels Sprouts
Ingredients:
1 Package of Brussels Sprouts, washed and cut in half
1/2 Sweet Onion, Diced
4 Cloves of Garlic, Minced
2 tbsp of Olive Oil
Salt and Pepper to Taste
Directions:
Heat olive oil in a non-stick frying pan on medium heat. Add garlic and onion to olive oil and cook until almost caramelized (light brown). Add brussels sprouts and salt and pepper. Stir occasionally. Cover and cook until tender.
Helpful Hint:
My preference is to cut the stem off. I find a wooden spoon works best for this recipe and be careful not to over cook or sprouts will become mushy.
