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Recipe tags: Bake, Easy, Pork

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Meats and seafood

Herbed-Rubbed Pork Tenderloin

Recipe adapted from R & D Laboratories newsletter and submitted by DaVita dietitian Heather from Georgia.

Portions:  7

Serving size: 3 ounces

Ingredients

• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 2 garlic cloves, minced
• 2 teaspoons black pepper
• 2 tablespoons Dijon mustard
• two 12-ounce pork tenderloins
• 1-1/2 tablespoons vegetable oil

Preparation 

1. Combine spices in a small bowl. Add mustard and mix well.
2. Rub herb mixture over the pork tenderloins evenly. Cover pork and let rest in refrigerator for at least two hours.
3. Preheat oven to 400° F.
4. Heat oil in a large skillet over medium high heat. Place tenderloins in oil and brown on all sides.  Remove from skillet and place in a baking dish. Allow room so tenderloins are not touching.
5. Bake pork tenderloins for 20 minutes or until meat thermometer registers 160° F (medium) to 170° F (well done). 

Nutrients per serving 

• Calories: 178
• Protein: 24 g
• Carbohydrate: 1 g
• Fat: 8 g
• Cholesterol: 67 mg
• Sodium: 160 mg
• Potassium: 401 mg
• Phosphorus: 230 mg
• Calcium: 20 mg
• Fiber: 0.4 g

Renal and Renal Diabetic Food Choices

• 3 meat

Helpful Hints

• Allow meat to rest 10 to 15 minutes before carving to allow juices to be distributed throughout the meat.
• CKD non-dialysis: This higher protein recipe may be appropriate for a low protein diet if the portion size is adjusted to reduce protein content.  Adjustments should be based on individual protein prescription. Check with your dietitian.

What's everyone saying?

1 reviews  |  Avg. User Rating:  |  Write a review

  Caroline B. says:

This recipe was very good. I used pork chops instead, browned them, sprinkled with seasoning and cooked for 2 hours at 300 degrees.

Reviewed: Nov. 04, 2009, 7:33 PM  -  Inappropriate review?   

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