Congratulations to Heather Smith for Winning the 2009 Cookoff

on bringing smiles

This meal is a huge hit at my dinner table, even with a picky eater for a husband. He devours every tender juicy piece of pork from his plate and is thrilled to be able to take the leftovers (yes leftovers!!!) to work for his lunch the following day. Not only is it packed full of savory goodness, it is also a healthy alternative to red meat, and a wonderful change of pace from every day chicken. This pork tenderloin offers a gourmet flavor that is affordable for the average American budget.

Ingredients:

2/3 cup FRENCH'S® Reduced Sodium Worcestershire Sauce (30 % less Sodium)

1 lb Boneless, lean, pork tenderloin

1 Zest of lemon

1 Juice of lemon

2 Gralic clove, crushed

1 Shallot, thinly sliced

1 tbsp Fresh rosemary, minced

1/4 cup Extra Virgin Olive Oil

Directions:

In a medium bowl combine French’s Reduced Sodium Worcestershire Sauce, garlic, shallot, lemon juice, lemon zest, salt, and pepper. Slowly whisk in extra virgin olive oil. Place pork tenderloin in a plastic re-sealable bag. Pour marinade over pork. Seal bag making sure to keep as much air out of the bag as possible. Place the re-sealable bag in a deep dish and refrigerate for at least 2 hours Bake for 20 to 30 minutes, or until internal temperature reaches 160° - 170°. Allow meat to cool for 10 to 15 minutes before cutting. Serve along with couscous and steamed broccoli for a complete meal.
If you are planning on marinating for 4 hours or under be sure to pierce meat with a fork in 3 to 4 different areas before pouring the marinade over the pork.