Ready, Set, Grill

With Memorial Day just around the corner, it’s time to fire up your backyard grill. Instead of the same old burgers and dogs, try pork tenderloin instead. We like it because it’s versatile, easy to cook, and very lean. In fact, it has the same amount of fat as skinless chicken breast and is also a great source of B vitamins.

If you need some incentive to expand your grilling repertoire, the National Pork Board is sponsoring a recipe contest: Grilling Grates from 50 States. They’re looking for regionally-inspired, quick and easy tenderloin recipe creations with five ingredients or less. You can check it out at TheOtherWhiteMeat.com. In the meantime, to get you started, try our pork tenderloin recipe … with just 5 simple ingredients.

Rosemary-Marinated Pork Tenderloin
Makes 4 Servings

One 1 ¼ 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

Place the pork 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 carbohydrate, 0g fiber, 28g protein