INGREDIENTS
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 tablespoon caraway seeds
- 4 shallots, finely minced
- 2 large garlic cloves, minced
- 1 teaspoon coarse sea salt
- 1 pound pork tenderloin
Caraway-Herb Roasted Pork Tenderloin
MAKES 4 SERVINGS
1. Combine the vinegar, olive oil, thyme, oregano, caraway seeds, shallots, garlic, and salt. Spread the mixture on the pork tenderloin. Wrap the tenderloin tightly in plastic wrap and chill for at least 2 hours and up to overnight in the refrigerator.
2. Preheat the oven to 350 degrees F. Remove the pork from the plastic wrap.
3. Roast the pork until it registers 145 degrees F on a meat thermometer, about 45 minutes. After 30 minutes, raise the oven temperature to 450°F for the remaining cooking time.
4. Remove from the oven and allow the tenderloin to rest for 10 minutes covered with a foil tent. Slice thinly and serve.
Nutritional Information Per Serving: Calories 181, Protein 25g, Carbohydrates 6g, Fiber 0.5g , Total Fat 6g, Saturated Fat 1.5g, Sodium 541mg
This recipe is from The Culinary Institute of America’s
The Diabetes-Friendly Kitchen cookbook (2012, John Wiley & Sons, Inc.)