Lemon-Oregano Pork Tenderloin with Red Cabbage Slaw - Easy Recipe

YIELD Makes 4 servings

INGREDIENTS

1 pork tenderloin (about 1 pound), trimmed of fat 1 large clove garlic, cut into thin slices 1 teaspoon dried oregano Grated peel of 1 lemon 1 cup plain fat-free yogurt 1/4 teaspoon salt 1/4 teaspoon black pepper Red Cabbage Slaw (recipe)

PREPARATION:

1. Pierce pork in several places with knife tip. Insert garlic slice, pinch of oregano and pinch of lemon peel. Place pork in bowl. Add yogurt; spread over all sides of pork to coat. Cover; refrigerate 4 to 6 hours. Remove pork from yogurt, scraping off any excess. Sprinkle pork with salt and pepper.
2. Preheat oven to 425°F. Place pork on shallow rack over roasting pan. Roast 45 minutes, turning over once, or until meat thermometer registers 160°F. Remove from heat. Slice 1/4 inch thick on diagonal; serve with Red Cabbage Slaw.

This recipe appears in: Pork NUTRITIONAL INFORMATION: Serving Size: about 3 ounces roasted pork tenderloin plus 1/2 cup slaw Fiber 1 g Carbohydrate 11 g Cholesterol 74 mg Saturated Fat 2 g Total Fat 7 g Calories from Fat 29 % Calories 222 Protein 28 g Sodium 389 mg