Holiday Pork Tenderloin
1.0g
Net Carbs
48.7g
Protein
13.2g
Fat
0.3g
Fiber
328
Calories
Cooking tip: Prep Time: 45 minutes (15 prep + 30 min marinating)
Ingredients:
- 1 1/2 tablespoons Rosemary, fresh, leaves
- 4 each Garlic, clove
- 1 1/2 teaspoons Black Pepper, ground
- 1 teaspoon Allspice, ground
- 2 1/4 pounds Pork Tenderloin
- 2 teaspoons Salt
- 2 teaspoons Olive Oil
- 3 ounces Prosciutto
- 1 tablespoon Swerve Sweetener, Brown
- 2 tablespoons Olive Oil
- 2 each Rosemary, sprigs
Directions:
- In a small bowl, combine minced or pressed garlic, 1 ½ tablespoons minced rosemary leaves, swerve brown, salt, pepper, allspice, and 2 tablespoons olive oil into a paste. Cover all sides of the tenderloins with the garlic paste and allow to sit at room temperature for 30 minutes or cover and refrigerate for up to overnight.
- Preheat oven to 425°F.
- Wrap each tenderloin in slightly overlapping prosciutto slices, place in a baking dish over 2 rosemary sprigs, and brush the prosciutto layer with remaining olive oil (2 teaspoons). Roast for 25 minutes, or until pork reaches an internal temperature of 140°F. Allow meat to rest for 10 minutes, then slice and serve while warm.
