SaintLouieWoman
08-28-2011, 10:36 AM
I have lots of rosemary growing in a pot on our patio/lanai. Maybe this will be a way to use some of it---probably have about 5 years worth. The stuff lasts forever, with the few days of cold in the winter not touching it. Even my basil survived from last year.
Grilled Pork Tenderloin (Phase 1)
Description
Pork tenderloin is a lean boneless piece of meat that is usually sold in packages of two. Here, we’ve prepared both tenderloins with a garlic-rosemary rub, which gives a blast of flavor and forms a nice crust on this tender meat.
Tip: Cover the grill during cooking if using a gas grill. Leave uncovered if using charcoal, and move tenderloin to a cooler section of the grill for 2 additional minutes at the end of cooking time.
Makes 6-8 servings
Ingredients
Garlic rub:
3 tablespoons extra-virgin olive oil
3 medium garlic cloves, chopped
1 small shallot, chopped
1 tablespoon minced fresh rosemary
Pork:
2 pork tenderloins (about 13/4 pounds total), trimmed
Salt
Instructions
For rub: Puree all ingredients in blender or food processor until smooth, scraping down jar of blender as needed.
Heat grill to high; lightly oil grate. Pat tenderloins dry with paper towel; sprinkle with salt.
Using your hands, rub tenderloins with garlic mixture. Place on grill until browned on three sides; about 4 minutes per side.
Turn to final side of loins; grill 3 minutes, until a meat thermometer inserted in thickest part registers 160°F.
Meat should be slightly pink in center. Transfer to cutting board; cover with foil and let rest 5 minutes. (The meat will finish cooking during this resting time.) Slice crosswise into 1" thick pieces.
Nutrition information
Per serving:
192 calories
10 g fat (2 g sat)
1 g carbohydrate
24 g protein
0 g fiber
58 mg sodium
73 mg cholesterol
See all South Beach Diet tips. (http://www.southbeachdiet.com/sbd/publicsite/south-beach-diet-tips.aspx)
http://images.waterfrontmedia.com/sbd/cms/tips/img_dish_week1.gif
Grilled Pork Tenderloin (Phase 1)
Description
Pork tenderloin is a lean boneless piece of meat that is usually sold in packages of two. Here, we’ve prepared both tenderloins with a garlic-rosemary rub, which gives a blast of flavor and forms a nice crust on this tender meat.
Tip: Cover the grill during cooking if using a gas grill. Leave uncovered if using charcoal, and move tenderloin to a cooler section of the grill for 2 additional minutes at the end of cooking time.
Makes 6-8 servings
Ingredients
Garlic rub:
3 tablespoons extra-virgin olive oil
3 medium garlic cloves, chopped
1 small shallot, chopped
1 tablespoon minced fresh rosemary
Pork:
2 pork tenderloins (about 13/4 pounds total), trimmed
Salt
Instructions
For rub: Puree all ingredients in blender or food processor until smooth, scraping down jar of blender as needed.
Heat grill to high; lightly oil grate. Pat tenderloins dry with paper towel; sprinkle with salt.
Using your hands, rub tenderloins with garlic mixture. Place on grill until browned on three sides; about 4 minutes per side.
Turn to final side of loins; grill 3 minutes, until a meat thermometer inserted in thickest part registers 160°F.
Meat should be slightly pink in center. Transfer to cutting board; cover with foil and let rest 5 minutes. (The meat will finish cooking during this resting time.) Slice crosswise into 1" thick pieces.
Nutrition information
Per serving:
192 calories
10 g fat (2 g sat)
1 g carbohydrate
24 g protein
0 g fiber
58 mg sodium
73 mg cholesterol
See all South Beach Diet tips. (http://www.southbeachdiet.com/sbd/publicsite/south-beach-diet-tips.aspx)
http://images.waterfrontmedia.com/sbd/cms/tips/img_dish_week1.gif