Herb Crusted Pork Tenderloin w/ Sliced Carrots, Portabella Marsala Pasta,…

August 29, 2012 at 5:07 PM | Posted in carrots, mushrooms, pork tenderloin | 1 Comment
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Today’s Menu: Herb Crusted Pork Tenderloin w/ Sliced Carrots, Portabella Marsala Pasta, and Multi Grain Demi- Baguette.

 

 
Early morning shopping at Meijer. They had pork Roasts on special so I’m going with Herb Crusted Pork Tenderloin. I preheated the oven to 475 degrees F. I placed the pork loin on a rack in a roasting pan. I then combined Sea Salt, Extra Virgin Olive Oil, Minced Garlic, Thyme, Rosemary, and Basil in a small bowl. Then with my fingers, massaged the mixture onto the pork loin, covering all of the meat and fat. I roasted the pork for 30 minutes, make sure you have your stove overhead fan running as it start to smoke somewhat after about 20 minutes. I then reduced the heat to 425 degrees F and roasted it for an additional 30 minutes, normally you continue roasting up to an hour but this was smaller roast. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests. Then be ready to slice one delicious and juicy Pork Tenderloin! The Herb Mix makes a perfect crust for the roast.

For sides I prepared Sliced Carrots and Portabella Marsala Pasta, Meijer Bakery Multi Grain Demi- Baguette. I just boiled the Carrot Chips and it was the first time I tried The Healthy Choice 100% Natural Portabella Marsala Pasta. Easy to fix; microwave for 5 1/2 minutes and you have a great side dish. It’s a Nine-grain mafalda pasta topped with slices of rich crimini mushrooms tossed with a savory marsala wine sauce and topped with rich fontina cheese, and totaling 250 calories. i had a 1/2 serving of this which was plenty. I’ll be using this again it was delicious. I left product info and web link at the end of the post. For dessert later a Jello Sugar Free Dark Cherry Jello, 10 calories!

 

Herb Crusted Pork Tenderloin
Recipe courtesy Paula Deen, 2007

Ingredients
1 (4-pound) boneless pork loin, with fat left on

Ready for the oven

1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary
Directions
Preheat oven to 475 degrees F.

Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.

Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.

 

Healthy Choice 100% Natural Portabella Marsala Pasta

Portabella Marsala Pasta
Nine-grain mafalda pasta topped with slices of rich crimini mushrooms tossed with a savory marsala wine sauce and topped with rich fontina cheese, and totaling a mere 250 calories.

Nutrition Facts
Serving Size 1 meal (255g)
Servings Per Container 1
Amount Per Serving
Calories 250Calories from Fat 60
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2.5g 13%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2.5g
Cholesterol 10mg 3%
Sodium 500mg 21%
Potassium 340mg 10%
Total Carbohydrate 38g 13%
Dietary Fiber 5g 20%
Sugars 4g
Protein 11g

http://www.healthychoice.com/healthy-lunches-naturals/Portabella-Marsala-Pasta

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