1 cup nonfat Greek yogurt*
2 tbsp chopped fresh herbs
1 tsp grated lemon zest
1/2 tsp garlic salt
2 tbsp extra-virgin olive oil
1 tbsp spicy brown mustard
1/4 tsp black pepper
2 (1 lb each) pork tenderloins
2 tsp herb seasoning
Heat oven to 350-degrees.
In a bowl, stir together yogurt, herbs, lemon zest and garlic salt, cover and chill until ready to serve.
In a small bowl, combine 1 tablespoon of the olive oil, mustard, and pepper. Spread over the pork and sprinkle with the herb seasoning.
In a 12-inch nonstick skillet, heat the other 1 tablespoon of olive oil over medium-high heat. Add the pork and cook, turning, until browned all over, 6 to 7 minutes. Cover and cook over low heat, turning once, until a meat thermometer inserted into the thickest part reads 145-degrees. This should take about 5 minutes per side. Transfer meat to a cutting board and let stand for 5 minutes before slicing to serve. Spoon the sauce over the meat to serve.
Yield: 4 servings Per serving: 230 calories, 35g protein, 3g carbs, 1g sugar, 380 mg sodium, 8g (2g sat) fat
In the picture below, this recipe is served with mashed cauliflower and a salad.
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