Rosemary-Marinated Pork and Asian-Marinated Pork

Two pork tenderloins get marinated two different ways.  Enjoy the rosemary-infused pork on night one, and reserve the Asian-marinated pork for nights two and three.

 

Makes 4 Servings (with enough pork left over for two more meals)

 

Ingredients

 

Rosemary Marinade

One 1 1/4 pound pork tenderloin

1/4 cup Italian salad dressing

1 tablespoon chopped fresh rosemary

1 teaspoon Dijon mustard

1 clove garlic, minced

1/2 teaspoon kosher salt

Pinch black pepper

 

Directions

 

Place the pork tenderloin in a large resealable plastic bag; set aside.  Whisk together the salad dressing, rosemary, mustard, garlic, salt, and pepper in a bowl.  Pour the marinade over the pork. Seal the bag and refrigerate for at least 1 hour, or up to 24 hours for the most flavorful results.

 

Nutrition Information per Serving

 

170 calories, 6g fat, 2g saturated fat, 160mg sodium, 0g carbohydrates, 0g fiber, 28g protein

 

Ingredients

 

Asian Marinade

One 1 1/4 pound pork tenderloin

2 tablespoons lite soy sauce

2 tablespoons maple syrup

2 tablespoons fresh or bottled lime juice

1 tablespoon canola oil

1 clove garlic, minced

1 teaspoon curry powder

1/2 teaspoon ground ginger

1/8 teaspoon black pepper

 

Directions

 

Place the pork tenderloin in a large resealable plastic bag; set aside.  Whisk together the soy sauce, maple syrup, lime juice, oil, garlic, curry powder, ginger, and pepper in a bowl.  Pour the marinade over the pork. Seal the bag and refrigerate for at least 1 hour, or up to 24 hours for the most flavorful results.

 

Cooking Instructions for BOTH Marinades

 

To cook the pork, preheat the oven to 425°F.  Remove the tenderloins from the marinade (discard marinade), and place each tenderloin in a separate baking dish.  Bake until the meat is slightly pink in the center, and an instant-read meat thermometer registers 160°F, about 25 minutes.  Slice the rosemary-marinated pork and serve.  Reserve the Asian-marinated pork for leftovers.

 

Nutrition Information per Serving

 

180 calories, 6g fat, 1.5g saturated fat, 130mg sodium, 2g carbohydrates, 0g fiber, 28g protein

 

 

TIP:
Plastic sealable bags are great for marinating meats in the refrigerator and help save time on clean up. To redistribute the marinade, simply flip the bag over.    » more
 
TIP:
Tired of boring leftovers? Try planning for delicious leftovers by making extra servings of your first meal. Use leftover Asian Marinated Pork to create Sloppy Pork and Pepper Sandwiches and Sweet & Sour Broccoli Pork Noodles.    » more
 
Recipe by Liz Weiss, MS, RD. Liz Weiss is an award-winning journalist and registered dietitian specializing in health, nutrition and culinary communications.    » more
 
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