Tender Rosemary Pork Loin
Want a Lean and Green entree that will make you so happy to eat and can be made in less than 25 minutes? Here you go!
Enjoy this super delicious, super EASY recipe for Tender Rosemary Pork Loin with a side of Garlic Broccoli Rabe.
If you can turn on the oven or the grill, you're half way there, lol.
As part of the Throw it Together Series, I promise you (and anyone else you're cooking for) will absolutely LOVE this recipe again and again.
It's also totally interchangeable- simply use ANY of the Stacey Hawkins (savory) seasonings in place of the Rosemary Versatility for a limitless variety of meals!
Tender Rosemary Pork Loin
- Prep Time: 5 Minutes
- Cook Time: 15-25 Minutes
- Total Time: 20-30 Minutes
Servings: 4 Serving
- 1 1/2 pounds thin sliced (~1/2″) boneless, skinless pork loin, any and all excess fat trimmed**
- 1 Tablespoon Stacey Hawkins Rosemary Versatility Seasoning (or Garlic, Rosemary, Sage, Thyme, Parsley, Onion, Black Pepper, Salt)
- 4 Teaspoons Stacey Hawkins Roasted Garlic Oil (or Garlic, and oil of your choice)
- Preheat outdoor grill or indoor oven to 375 degrees.
- In a small bowl, combine oil and seasoning together to make a paste.
- Pat the pork loin dry and slather equal amounts of seasoning on one side of each piece of meat.
- Place the chops on the grill (or place in a baking dish and put in the oven) and cook until pork reaches 150 degrees. (Approximately 5-7 minutes on each side if using the grill, or 20-25 minutes in the oven.)
- Remove from heat and let rest on a plate for 5 minutes before serving.
Serving Size is 6 ounces of cooked pork and is 1 Leaner, 0 Green, 1 Condiments, 1 Healthy Fat
** Important note- if you use pork tenderloin (not chops) it is 97-99% lean and therefore you are entitled to the healthy fat that is used with the spices in this recipe. If you use pork chops that have fat on the outside, you must omit the additional fat as it is already on the meat. In this case, simply sprinkle the seasoning on the chops and let rest for 7-10 minutes before cooking as the juice from the pork will rehydrate the seasonings. Additionally you could mix the seasoning with a little water or chicken stock to make a paste. You must also reduce the serving to 5 ounces instead of 6 to accommodate for the extra calories.
Nutritional counts below are using pork tenderloin and additional fat.
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Nutritional Data Information:
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guaran- tee. The data is calculated through an online nutritional calculator, Very Well Fit. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.