Friday, June 29, 2012

The Non-Cook's Rosemary- Garlic Pork Tenderloin

My cooking skills are not legendary.  If a recipe has too many parts, I don't make it.  So, the recipes that you will find here are easy.  Today's is really easy and it tastes better than I ever thought it would.

Let me explain.  I read the recipe, thought it looked good and decided to make it.  While making it, I decided that this was a mistake and was going to be terrible.  I was wrong.  So, if you get concerned, just keep going.  It works out.

This recipe is from Weight Watcher's Five Ingredient 15 Minute Recipes.  It is a magazine from 2009. I have no idea if you can still get a copy.  I have searched and have not found one online.  There did seem to be a cookbook from Weight Watchers from 2002 that had the same title.  I checked the Weight Watcher's web site and did not find the recipe on the site.  (It must have been drummed out of the corp.)

This recipe has two important parts before you go to make it.  The first is that it is to be cooked on a grill outside.  The second (which is why we had it for dinner Thursday instead of Tuesday) is that  it has to chill with the ingredients for 2 hours in the refrigerator.  I prepared it Thursday morning and left it in the refrigerator until dinner time.  

Rosemary-Garlic Pork Tenderloin

(Just another quick aside - I did not read the recipe to find the number of servings before I made it - as a result I made 8 servings for the two of us.  DUMB!  So please note - THIS SERVES 8)

1/4 cup minced fresh rosemary
1/4 cup minced garlic (about 10 cloves)
1    tablespoon olive oil
2    teaspoons kosher salt
1    teaspoon fresh ground black pepper
2    1 pound pork tenderloins, trimmed

1.  Combine the first 5 ingredients in a small bowl, mixing well to make a paste.  (Mine did not look like a paste - just mixed together garlic and rosemary.  This is where I was sure I had made a mistake)

2.  Make several 1-inch slits in the pork and stuff each slit with 1 teaspoon rosemary paste. Spread any remaining rosemary paste into the top and sides of pork.  Cover and chill for 2 hours.

3.  Prepare grill

4.  Place Pork on the grill rack coated with cooking spray.  Grill pork 23 minutes or until a thermometer registers 155 degrees, turning once.  Remove pork from grill: cover and let stand for 15 minutes.

Per serving:  Calories 154, Fat 5.6g (sat 1.6g), Protien 222.8g, Carbohydrate 1.8g, Fiber 0.3g, Iron 1.4mg, Sodium 516mg, Calc 17mg.

The recipe also suggested that you can use the same paste mixture on chicken.

There you have it.  Really easy and very tasty.  Oh, I did go out to my (new) trusty garden to harvest the rosemary.  In case you were wondering, a 1/4 cup of rosemary is A LOT OF ROSEMARY.  I ended up using 1/8 cup fresh and 1/8 cup dried - which was practically the entire container.  Also, I was not in the mood to mince 10 cloves of garlic.  I used the jar of minced garlic that you can buy in the produce section of the grocery store.

So enjoy.  We still are - only two meals of it to go....

Cheer me up and let me know some of your cooking errors!  Let me know I am not alone...

Thanks for reading!


  1. Hello -
    This sounds excellent except for the pork part. Let me explain before I get wierd looks. ;) Until very recently, I was a vegetarian. I did eat fish & some seafood because I have multiple sclerosis & need the essential fatty oils for the myelin sheath on my meurons. I also have diabetes. My A1c went from a 15 to a 7.5 to a 7.0 in less than a year. My doctor said that if I wanted to make an even bigger dent in that percent score, I need to eat more protein. I agreed to add lean chicken.
    Regarding this recipe, the flavors sound delicious! I LOVE rosemary, garlic & olive oil. I thought perhaps I could substitute the pork for a boneless chicken breast. There are many reasons I be came a vegetarian, but mt doctor is right. At this point in my life, my health is more important. I will let you know how it tastes w/chicken, if that's all right?

    Thanks for the recipe!

  2. HI Monique! The recipe does suggest that you can use it with chicken also. I will try it that way too and we can compare notes. I think it would be good that way also.