PointsPlus Roasted Pork Tenderloin Recipe

Staff Writer
PointsPlus Roasted Pork Tenderloin Recipe
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.

Ready in
40 m
8
Servings
151
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.

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.

Nutritional Facts

Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
74mg
25%
Protein
24g
48%
Carbs
1g
N/A
Vitamin A
0.8µg
0.1%
Vitamin B12
0.6µg
9.6%
Vitamin B6
0.9mg
44.7%
Vitamin C
0.2mg
0.3%
Vitamin D
0.2µg
0.1%
Vitamin E
0.5mg
2.4%
Vitamin K
7µg
9%
Calcium
17mg
2%
Fiber
0.4g
1.4%
Folate (food)
2µg
N/A
Folate equivalent (total)
2µg
N/A
Iron
2mg
9%
Magnesium
33mg
8%
Monounsaturated
3g
N/A
Niacin (B3)
8mg
38%
Phosphorus
284mg
41%
Polyunsaturated
0.9g
N/A
Potassium
469mg
13%
Riboflavin (B2)
0.4mg
23%
Sodium
273mg
11%
Thiamin (B1)
1mg
76%
Zinc
2mg
15%