Pork Tenderloin with Orange-Herb Sauce

[Guest guest]

Pork Tenderloin With Orange-Herb Sauce

6 cloves garlic, finely minced

1/2 tsp grated orange peel

1/2 tsp cumin

1/2 tsp salt

1/4 tsp pepper

1 lb pork tenderloin

2 tbsp olive oil

3/4 cup orange juice

1/2 cup parsley

1/3 cup cilantro

1/4 cup fresh mint leaves

Pinch red pepper flakes

Preheat the oven to 425 deg F. Coat a baking sheet with cooking spray.

Combine the garlic, orange peel, cumin, salt and pepper in a bowl. Use

the point of a knife to cut 1-inch-deep and 1-inch-long slits all over the

tenderloin. Fill these pockets with the garlic mixture. Place the tenderloin

on the baking sheet and roast for 22 minutes, or until internal temperature

is 145 to 150 degrees. Remove it from the oven and let it sit 5 minutes

before slicing across on the diagonal.

While pork is cooking, make sauce. Combine oil, orange juice, parsley,

cilantro, mint and red pepper flakes in a food processor or blender until

mixture is fairly smooth. Season to taste with salt and additional red

pepper. (Remember the heat from the red pepper will increase somewhat as the

sauce sits.)

To serve, fan slices of the pork out on each plate and serve the sauce

spooned over them.

Serves 4

232 Calories, 25g Protein, 8g Carbs, 1g Fiber, 11g Fat, 74mg Chol, 355mg

Sodium

Serving Suggestions

While the pork is roasting, place diced potatoes lightly mixed with olive

oil, salt and pepper on a second baking sheet. Roast, tossing once or twice,

until the potatoes are browned and tender. (Peeled, diced, raw potatoes are

sold in many grocery stores.)

Steamed broccoli.

Marilyn

Moderator for

Diabetic_Recipes

dnevessr@...

Opinions expressed are solely

my own and should not be

mistaken for

Professional advice.