Articles You May Find Interesting
This week’s cooking installment began almost as a dare. On my recent visit to my parents, my mom nearly fell out of her chair when I told her I intended to cook something again (see my stellar first...
Finally, a cooking escapade with only a modicum of drama, and with universally admired results. This time I chose to eschew any real recipe and do two simple things that still intimidated me even...
One of my objectives for my recipes in this blog (and at home) is to use whole grains where they are not traditionally used. So when I saw a request in the community forum looking for a healthier...
1/2 cup Smart Balance® Omega™ Oil
1/4 cup balsamic vinegar
2 teaspoons dried oregano leaves, crushed
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (1 lb) pork tenderloin, trimmed
Smart Balance® Cooking Spray
1⁄4 teaspoon salt
Pepper to taste
Combine all marinade ingredients in a small bowl, stirring well with a whisk.
Place the pork in a large zip-top plastic bag, add 1/3 cup of the marinade, and seal. Refrigerate remaining marinade for later use. Toss bag gently to coat. Refrigerate overnight or at least 8 hours,
Remove pork from marinade; discard marinade. If desired for appearance, tie kitchen string around tenderloin in about 3 spots. Grill whole tenderloin over medium-high heat, or roast in 450 degree oven, for 15 minutes or until a thermometer inserted into thickest part of tenderloin reaches 145 degrees. Remove from heat and let rest 5 minutes. Sprinkle pork with 1/8 teaspoon salt and pepper to taste. Cut into slices and serve.
Makes 4 servings (serving size: 3 ounces)
Nutrition Per Serving:
10.5g total fat
2.2g saturated fat
4.5g monounsaturated fat
2.3g polyunsaturated fat
0.1g trans fat
409mg omega-3 fatty acids
2,171mg omega-6 fatty acids