PARMESAN-CRUSTED PORK TENDERLOINS
"This is an unusual combination of flavors, but they really work together. The cheese forms a handsome crust around the pork, helping to seal in the juices. If you're bashful about cumin, feel free to use ground sage instead."
VLC - Very Low Carb, Carbs That Count - 0 grams
2 pork tenderloins (14 ounces each)
3/4 cup freshly grated Parmesan cheese, about 3 ounces
2 tablespoons ground cumin
Preheat the oven to 375 degrees F.
Pat the pork dry with paper towels and lightly season it with salt.
In a small bowl, mix together the cheese, cumin, and freshly ground black pepper to taste. Press the mixture all over the pork, coating it as thoroughly as possible. Place the pork on a rimmed baking sheet or in a shallow roasting pan.
Bake for 12 minutes. Turn the pork over and bake for 10 minutes longer. (The pork should be slightly pink in the center.) Remove the pork from the oven, transfer it to a cutting board, and let it rest for several minutes before serving.
Cut the pork into 1/2-inch thick slices and serve immediately.
Makes 4 servings
CTC (carbs that count): 0; Total Carbs 1.20; Fiber 1.20; Total Fat 13.75; Sat Fat 6.04; Protein 50.70; Calories 339
Source: Low Carb 1-2-3 by Rozanne Gold with Helen Kimmel, M.S., R.D.
"This is an unusual combination of flavors, but they really work together. The cheese forms a handsome crust around the pork, helping to seal in the juices. If you're bashful about cumin, feel free to use ground sage instead."
VLC - Very Low Carb, Carbs That Count - 0 grams
2 pork tenderloins (14 ounces each)
3/4 cup freshly grated Parmesan cheese, about 3 ounces
2 tablespoons ground cumin
Preheat the oven to 375 degrees F.
Pat the pork dry with paper towels and lightly season it with salt.
In a small bowl, mix together the cheese, cumin, and freshly ground black pepper to taste. Press the mixture all over the pork, coating it as thoroughly as possible. Place the pork on a rimmed baking sheet or in a shallow roasting pan.
Bake for 12 minutes. Turn the pork over and bake for 10 minutes longer. (The pork should be slightly pink in the center.) Remove the pork from the oven, transfer it to a cutting board, and let it rest for several minutes before serving.
Cut the pork into 1/2-inch thick slices and serve immediately.
Makes 4 servings
CTC (carbs that count): 0; Total Carbs 1.20; Fiber 1.20; Total Fat 13.75; Sat Fat 6.04; Protein 50.70; Calories 339
Source: Low Carb 1-2-3 by Rozanne Gold with Helen Kimmel, M.S., R.D.
MsgID: 3154984
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 01-01 thru 01-31-13 Recipe Swap - Assort...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 01-01 thru 01-31-13 Recipe Swap - Assort...
Board: Daily Recipe Swap at Recipelink.com
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!