Roast pork is low-fat main dish

February 13, 1991

Roasted pork tenderloin served with crumbled blue cheese is a savory main dish that contains only 13 grams of fat per serving. The recipe is provided by the National Dairy Board.

Roasted Pork Tenderloin

2 tablespoons butter, melted

1 pound pork tenderloin, trimmed of fat

2 tablespoons chopped fresh parsley, or 1 tablespoon dried parsley flakes

2 tablespoons chopped fresh thyme or 1 tablespoon dried thyme

hTC 2 tablespoons chopped fresh oregano or 1 tablespoon dried oregano leaves, crushed

1 tablespoon sage

1/4 teaspoon salt

1/8 teaspoon ground black pepper

2 cups mixed salad greens

1/2 cup (2 ounces) blue cheese, crumbled

Place melted butter in a shallow, non-reactive baking dish. Roll pork in butter until coated. In a small bowl combine herbs, salt and black pepper. Sprinkle over pork, pressing seasonings onto surface of meat. Cover and let stand at room temperature for one hour.

Preheat oven to 400 degrees. Place pork on a rack in a roasting pan. Roast until the internal temperature of the pork registers 155 degrees, about 15 to 20 minutes. Remove from oven; let stand at room temperature for ten minutes; pork will reach internal temperature of 160 degrees. Cut into thin slices. Serve -- over salad greens; sprinkle with blue cheese. Makes four servings.

To prepare in the broiler: Preheat broiler to hot. Broil until pork reaches temperatures as directed above, about 15 minutes.

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