Italian Pork Roast
Yield
4 servingsPrep
15 minCook
25 minReady
45 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pork tenderloin
|
|
| 2 | each |
garlic cloves
peeled, minced |
|
| 2 | tablespoons |
sage
dried |
|
| 2 | teaspoons |
olive oil
|
|
| 1 | each |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pork tenderloin
|
|
| 2 | each |
garlic cloves
peeled, minced |
|
| 3E+1 | ml |
sage
dried |
|
| 1E+1 | ml |
olive oil
|
|
| 1 | each |
salt and black pepper
to taste |
*
|
Directions
Line pan with foil. preheat pan to 400℉ (200℃).
Remove as much fat as possible from pork. Mix together the garlic and sage.
With a sharp knife, make deep incisions in pork and insert a little spice mix into each cut.
Brush meat with olive oil and place on baking tray.
Bake for 25 minutes or until meat thermometer reaches 160 degrees F.
Remove pork and cover with foil.
Let stand for 10 minutes. slice and Serve over lentils.
