WW Points: 5
1 tablespoon olive oil
3 medium garlic cloves — crushed
2 tablespoons fresh rosemary
1/2 teaspoon table salt
1 teaspoon freshly-ground black pepper
1 pound lean pork tenderloin (use one whole loin)
4 cups arugula
1/2 cup fat-free red wine vinaigrette
Prepare grill for medium-hot, indirect cooking, or preheat oven to 425 degrees.
Mix together oil, garlic, rosemary, salt and pepper, crushing rosemary slightly with a spoon as you mix. Spread mixture over pork, covering entire surface.
Wrap loin tightly in plastic wrap and refrigerate for at least one hour (and up to overnight).
Remove plastic wrap and place pork on grill. Grill outdoors over indirect heat, turning occasionally, until a meat thermometer measures an internal temperature of 155 to 160 degrees, about 25 minutes. Or, indoors, place tenderloin in a shallow roasting pan and roast until internal temperature measured with a meat thermometer reads 155 to 160 degrees, about 20 minutes. (Note: Pork loin can be pink and juicy inside and be fully cooked, but it is important that the temperature be no less than 160 degrees.)
Remove pork from grill or oven and let rest for 10 minutes before slicing. Serve with arugula tossed with vinaigrette.
This recipe yields 4 servings; about 3 ounces of pork and 1 cup of arugula per serving.
175 Calories; 7g Fat (38.9% calories from fat); 24g Protein; 2g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 353mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.
Source: Weight Watchers, provided by https://www.madsrecipes.com/