Cozied up with tangy garlic seasoning, this roasted pork tenderloin recipe is sure to beat any store-bought fatty beef ribeye steak.
King of all cuts of pork
As media headlines approach, pork is either the other white meat or the other four-letter word. You may or may not have been at one side – with or against the meat.
Fatty and cured cuts like bacon or sausages are usually piled up with calories, cholesterol and artery-clogging saturated fat, making them quite a no-go for regular healthy dieting strategies. Nevertheless, pork covers you a great deal of vitamin B6 & B12, selenium, potassium, zinc and more.
As is customary, easy purchasing with affordable prices come first when discussing pork cuts in general. But it’s important to take into account that not all pork cuts are the same thing nevertheless. Nutrition-wise, at the very least.
Pork tenderloin, the leanest cut of pork, proves this hypothesis.
Lying along the spine’s center, this major muscle part is well-known for the tender texture, light flavor as well as being extra lean and healthy. This makes the cut more favored on the grills. These pluses are exceptional beneficial for people who are following gluten-free, Keto or low-carb dieting plans.
Hearty, gluten-free and low-carb
By having just 3 grams of fat (with only 1 gram of saturated fat), 120 calories and 0 gram of carb per 3-oz serving, pork tenderloin does qualify the “extra lean” guideline pretty well. All of the above pale in comparison with those of other pork cuts like breast, leg, thigh, rib or sirloin ( bacon has 466 calories and 12 grams of saturated fat at the same amount).
It’s been science-approved that the lower intake of saturated fat you consume, the lower risk you have in developing cardiovascular diseases. That being said, it’s still important not to overlook fat derived from healthy oils like nuts, seeds seafoods in dieting.
Excess fat in raw pork tenderloin usually appears as a silver skin, and can totally be trimmed off. Not only can total fat content be cut down by half after being cooked, it is sure to get juicier and more tender. This goes the same for any pork cuts and dishes as well.
Following on is the 22 grams of protein in pork tenderloin for maintaining your muscle mass, and a whole range of B Vitamins to assist in blood metabolism, blood cells generation and nervousness reduction. For those who are trying to lose weight, it is highly recommended to absorb a gram of protein per kilogram of body weight daily, even if that’s more than an adult’s RDA for protein.
The 2 milligrams of zinc out of the mentioned serving is worth noticing too, since the RDA of zinc is only 8 milligrams for women and 11 milligrams for men. Consuming zinc is the best way to boost protein synthesis, and therefore reduces the risk of celiac diseases or any other gastrointestinal condition you might be facing.
Incredibly versatile – and in every possible way
Feeding on pork tenderloin, in my perspective, is so instant and low-budget to decently please any crowd at random. Priced at $10-20 for a 4-piece package, you’ll easily find some at your nearby Costco or suchlike.
If it was me, I’d be more likely to call roasted pork tenderloin “the other fine steak”. How fulfilling and gratifying it is in accordance with steak – so chic at weekend parties, yet more flying for fast weeknight dinners. Moreover, it’s totally fine to bring leftovers around the next day and throw new slices on your morning sandwiches.
But in actuality, these pork loins always disappear in a blink of an eye whenever I dish them out for my family and friends. I doubt there’s anything about it that won’t take you to munch on it bite after bite until there’s none left.
Slicing roasted pork loin on top of healthy salads might be the very first option throughout. Otherwise, you can take into consideration risotto, sautéed veggies or even pasta. Pork tenderloin goes just right with anything all the time!
I have to admit it was a regret of mine for not having onion on hand at that time. Onion would go marvelously with roasted pork loin. And if there is a chance, I’ll definitely throw in herbs, diced potatoes or carrots for a tastier roasted juice.
What to Serve with Roasted Pork Tenderloin?
We believe for such protein-rich dish like this, it would be fantastic to pair with another carb-rich side to make a balance out of the contrastive flavors. To finish off your meal in a cold fresh way, we also put it together with a thirst-quenching lemonade. The recipes are shared within the below table. Have fun cooking!
|Recipes||Course||Calories (kcal)||Saturated Fat (g)||Sodium (mg)|
|Lemon Chicken||Main Course||467||13||408|
|Mashed Potatoes||Side Dish||196||4||310|
Roasted Pork Tenderloin Recipe
- 24 oz pork tenderloin
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp fresh rosemary
- 1/4 tsp salt
- 1 tsp ground black pepper
- 3 tbsp olive oil
- 2 tsp garlic minced
- 3 tbsp honey
- 1.5 tbsp reduced sodium soy sauce
- 1/2 tbsp traditional Dijon mustard
- 6 oz carrot
- 6 oz brussel sprouts
- 6 oz broccoli
Marinate the meat
- Make the rubbing mix: In a small bowl, combine ground black pepper, onion powder, salt, garlic powder, dried thyme, and fresh rosemary.
- Rub the tenderloin evenly with the rubbing mix. Press gently against the meat using your fingers.
- Let rest for 10 minutes.
- Preheat the oven to 350℉.
Make the sauce mixture
- In another small bowl, whisk together minced garlic, paprika, Dijon mustard, honey, soy sauce, and 3/2 tablespoons of olive oil.
Sear the meat
- Swirl your skillet with 3/2 tablespoons of olive oil over medium-high heat.
- Sear the marinated pork loin on the pan for 6 minutes, until it’s golden brown on all sides.
Bake with veggies
- Transfer the pork tenderloin to a baking dish together with carrots and brussel sprouts. Brush 2/3 of the sauce mixture onto them. Bake in the oven for 10 minutes.
- Continue to add broccoli to the baking dish and brush with the remaining sauce. Bake for 10 more minutes.
- Serves and enjoy.