PointsPlus Roasted Pork Tenderloin Recipe

PointsPlus Roasted Pork Tenderloin Recipe
Staff Writer
Roasted Pork Tenderloin
WeightWatchers.com

Roasted Pork Tenderloin

A mixture of herbs and spices turns this pork tenderloin into a stellar centerpiece of any dinner table. For variety, try seasoning your pork loin with oils (such as roasted red pepper-olive oil or garlic olive oil) and a variety of herbs and spices (such as parsley, rosemary, onion powder, and cumin) for a flavorful roasted pork loin.

8
Servings
250
Calories Per Serving
Deliver Ingredients

Notes

*Note: If you’re using fresh herbs, substitute 1 tablespoon of fresh herbs for every teaspoon of dried herbs.

Ingredients

  • Cooking spray
  • 2 teaspoons dried thyme*
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil
  • 2 pounds lean pork tenderloin

Directions

Preheat the oven to 400 degrees.

Coat a shallow roasting pan with cooking spray. Combine the thyme, oregano, garlic powder, onion powder, salt, and pepper in a small bowl and set aside.

Rub the olive oil all over the pork. Sprinkle the herb mixture all over the pork and transfer to the roasting pan. Roast in the oven until an instant-read thermometer inserted into the center of the roast reads 160 degrees, about 30 minutes. Let stand 10 minutes before slicing crosswise into thin slices.

Nutritional Facts

Total Fat
11g
16%
Saturated Fat
4g
17%
Cholesterol
107mg
36%
Carbohydrate, by difference
2g
2%
Protein
34g
74%
Vitamin A, RAE
7µg
1%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
29µg
32%
Calcium, Ca
52mg
5%
Choline, total
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
14µg
4%
Iron, Fe
4mg
22%
Magnesium, Mg
47mg
15%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
337mg
48%
Selenium, Se
54µg
98%
Sodium, Na
78mg
5%
Thiamin
1mg
91%
Water
71g
3%
Zinc, Zn
3mg
38%

Pork Tenderloin Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Tenderloin Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Tenderloin Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.