Turkey Tenderloin with Rosemary

Preparation

1. Step 1

   Preheat the oven to 350°F. Lightly spray a large glass baking dish with cooking spray.

   Step 2

   Put the oil, rosemary, lemon juice, lemon pepper, and garlic in the baking dish, stirring to combine. Add the turkey, turning to coat. Tuck the ends under for even cooking.

   Step 3

   Bake for 20 minutes. Turn over and bake for 20 to 25 minutes, or until the turkey registers 160°F on an instant-read thermometer. Transfer the turkey to a cutting board, retaining the liquid in the baking dish and leaving the oven on. Let the turkey stand for 5 minutes to continue cooking (it should reach at least 165°F). Thinly slice diagonally across the grain. Arrange the sliced turkey on a serving plate.

   Step 4

   Meanwhile, pour the broth and wine into the baking dish, scraping to dislodge any browned bits. Stir well. Return the baking dish to the oven for 3 to 4 minutes, or until the broth is heated through. Pour the sauce over the turkey slices.

2. Pork Tenderloin with Rosemary

   Step 5

   Substitute a 1-pound pork tenderloin for the turkey. Roast for 20 to 25 minutes, or until the pork registers 150°F on an instant-read thermometer, or is slightly pink in the very center. Transfer the pork to a cutting board. Let stand for about 10 minutes before slicing. The pork will continue to cook during the standing time, reaching about 160°F.

3. Cook’s Tip on Fresh Rosemary

   Step 6

   Sprigs of rosemary are hardy and will keep for about two weeks in an airtight plastic bag in the refrigerator.

4. Nutrition Information

   Step 7

   (Per serving)

   Step 8

   Calories: 162

   Step 9

   Total fat: 4.0g

   Step 10

   Saturated: 0.5g

   Step 11

   Trans: 0.0g

   Step 12

   Polyunsaturated: 0.5g

   Step 13

   Monounsaturated: 2.5g

   Step 14

   Cholesterol: 70mg

   Step 15

   Sodium: 58mg

   Step 16

   Carbohydrates: 1g

   Step 17

   Fiber: 0g

   Step 18

   Sugars: 0g

   Step 19

   Protein: 28g

   Step 20

   Calcium: 19mg

   Step 21

   Potassium: 355mg

5. Dietary Exchanges

   Step 22

   3 lean meat

6. Nutrition Information: (pork tenderloin with rosemary)

   Step 23

   (Per serving)

   Step 24

   Calories: 159

   Step 25

   Total fat: 6.0g

   Step 26

   Saturated: 1.5g

   Step 27

   Trans: 0.0g

   Step 28

   Polyunsaturated: 1.0g

   Step 29

   Monounsaturated: 3.5g

   Step 30

   Cholesterol: 74mg

   Step 31

   Sodium: 62mg

   Step 32

   Carbohydrates: 1g

   Step 33

   Fiber: 0g

   Step 34

   Sugars: 0g

   Step 35

   Protein: 24g

   Step 36

   Calcium: 13mg

   Step 37

   Potassium: 475mg

7. Dietary Exchanges

   Step 38

   3 lean meat