Greek Pork Tenderloin

Greek Pork Tenderloin

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From: Diabetic Living Magazine

This Greek-inspired pork tenderloin gets its flavor from the oregano, rosemary and lemon peel mixture that's rubbed on prior to cooking. Each zesty bite tastes best with a bit of the minty-garlic yogurt sauce.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound pork tenderloin
  • 1 tablespoon finely shredded lemon peel
  • ½ teaspoon dried oregano, crushed
  • ¼ teaspoon salt
  • ¼ teaspoon dried rosemary, crushed
  • ⅛ teaspoon black pepper
  • 2 teaspoons olive oil
  • 1 (6 ounce) container plain low-fat yogurt
  • 2 tablespoons snipped fresh mint
  • 1 clove garlic, minced

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F. Trim fat from pork. In a small bowl combine lemon peel, oregano, salt, rosemary and pepper. Sprinkle over all sides of the pork and rub in with your fingers.
  2. In a large oven-going skillet heat oil over medium-high heat. Add roast to hot skillet; cook for 4 minutes or until browned, turning to brown all sides evenly. Transfer skillet to oven. Roast about 20 minutes or until an instant-read thermometer inserted into thickest portion of meat registers 145°F. Remove from oven and let stand, covered, for 3 minutes.
  3. Meanwhile, for sauce, in a small bowl combine yogurt, mint and garlic. To serve, thinly slice pork and divide among four serving plates. Top with yogurt mixture.

Nutrition information

  • Serving size: 3½ ounces pork and about 3 tablespoons sauce
  • Per serving: 174 calories; 5 g fat(2 g sat); 1 g fiber; 4 g carbohydrates; 26 g protein; 9 mcg folate; 76 mg cholesterol; 3 g sugars; 29 IU vitamin A; 3 mg vitamin C; 97 mg calcium; 2 mg iron; 236 mg sodium; 575 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 4 lean protein

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