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Gluten-Free Rosemary Roasted Pork Tenderloin

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Gluten-Free Rosemary Roasted Pork Tenderloin
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 4
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Roast pork tenderloin with rosemary, sweet potatoes and pears for an elegant dinner.

Ingredients

1
pork tenderloin (1 to 1 1/4 lb)
2
teaspoons chopped fresh rosemary leaves
1/2
teaspoon salt
1/2
teaspoon dried sage leaves, crushed
1/4
teaspoon coarse ground black pepper
1
large dark-orange sweet potato (about 1 lb), peeled, cut into 1 1/2-inch pieces
2
firm ripe small pears, unpeeled, each cut into 6 wedges
1
medium sweet onion (halved crosswise), cut into thin wedges
1
tablespoon olive oil
Fresh sage leaves, if desired

Directions

  • 1 Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. Place pork tenderloin in pan. In small bowl, mix rosemary, salt, sage and pepper. Rub half of seasoning mixture on pork.
  • 2 In medium bowl, toss sweet potato, pears and onion with oil until coated. Sprinkle with remaining seasoning mixture; toss. Place vegetables around pork.
  • 3 Bake 25 to 30 minutes, stirring vegetables and pears gently once or twice during baking, until pork has slight blush of pink in center and meat thermometer inserted in center reads 145°F, and vegetables are tender. Remove from oven; cover with foil. Let stand 3 minutes. Cut pork into 1/2-inch slices. Serve with vegetables. Garnish with fresh sage leaves.
Tips  

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Sweet potatoes contain carotenoids, plant pigments that color them orange-yellow. Carotenoids are a form of vitamin A that help with vision.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
70
)
Daily Value
Total Fat
8g
12%
(
Saturated Fat
2g
10%
,
Trans Fat
0g
)
Cholesterol
50mg
16%
Sodium
390mg
16%
Potassium
880mg
25%
Total Carbohydrate
31g
10%
(
Dietary Fiber
5g
21%
,
Sugars
12g
)
Protein
24g
Daily Value*:
Vitamin A
230%
230%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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