Roasted Pork Tenderloin

This little gem was found on the WW website.  Vic loved it so much, he ate what equated to 4 servings!

Roasted Pork Tenderloin
Serves: 8
Points: 3

Ingredients

1 spray cooking spray
2 tsp dried thyme, or 2 tbsp freshly chopped thyme
2 tsp dried oregano, or 2 tbsp freshly chopped oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp table salt (I used kosher)
1 tsp black pepper, freshly ground
2 tsp olive oil
2 pound lean pork tenderloin

Instructions

1) Preheat the oven to 400 degrees.  Coat a shallow roasting pan with cooking spray.

2) Combine thyme, oregano, garlic powder, onion powder, salt and pepper in a small bowl, set aside.

3) Rub oil over pork.  Sprinkle thyme mixture all over pork and transfer to prepared pan.

4) Roast until an instant-read thermometer inserted in center of pork reads 160 degrees, about 30 minutes.  (Okay, here's the deal on this.  I roasted it for the 30 minutes and the thermometer read 140.  Knowing that it was going to "rest" I decided to take it out.  And it was properly cooked.  Also, mine was actually 2, 1 pound tenderloins so I am sure that made a difference.)

5) Let stand 10 minutes before slicing crosswise into thin( 1/2-inch thick) slices.

Teriyaki Pork Stir-fry

This is a great stir-fry recipe that I got out of the Weight Watchers "Flex and Core" cookbook. It looked so good that I even decided to take a picture. The 1 cup of brown rice will add another 4 points to the stir-fry points.



Teriyaki Pork Stir-fry

Serves: 4
Points: 5

Ingredients

4 tsp sunflower oil
1 pound pork tenderloin, trimmed and cut into 1x1/4 inch think strips
1/4 pound fresh shiitake (I use baby bellas) mushrooms, stems removed and sliced
1 red bell pepper cut into thin strips
1 Tbsp grated peeled fresh ginger
2 garlic cloves, minced
1/4 pound fresh snow peas, trimmed and halved lengthwise
1/4 cup reduced-sodium chicken broth
3 Tbsp reduced-sodium teriyaki sauce
1 tsp grated orange zest

Instructions

1) Heat a large non-stick skillet or wok over medium-high heat until a drop of water sizzles. Pour in 2 tsp oil and swirl to coat the pan, then add half the pork. Stir-fry until browned and cooked through, about 4 minutes. Transfer to a plate with a slotted spoon. Repeat with remaining pork.


2) Heat the remaining 2 tsp oil in the same skillet over medium-high heat. Add the mushrooms and stir-fry until they begin to soften; about 1 minute. Add the bell pepper, ginger and garlic; stir-fry until softened, about 2 minutes. Add the pork and snow peas; stir-fry until the snow peas turn bright green, about 1 minute. Add the broth, teriyaki sauce and orange zest. Cook until sauce slightly thickens and the vegetables are crisp tender, about 1 minute.

Jerk Pork Tenderloin

Jerk Pork Tenderloin

Serves: 6
Points: 3

Ingredients

1 onion, minced
1/2 tsp cayenne
1 tsp ground allspice
1/2 tsp salt
1/2 tsp dried thyme, crumbled
1/2 tsp cinnamon
1/2 grated nutmeg
1/2 tsp freshly ground pepper
1 (1 1/2 pound) pork tenderloin trimmed of all visible fat

Instructions
1) Preheat the oven to 350 degrees. Combine the onion, cayenne allspice, salt, thyme, cinnamon, nutmeg, and pepper in a small bowl.

2) Rub the spice mixture all over the tenderloin. Place in a shallow roasting pan and roast until an instant read thermometer registers 160 degrees for medium, about 45 minutes. Transfer to a cutting board, cover loosely with foil and let stand 10 minutes. Cut into 12-18 slices.