Rosemary-Marinated Pork and Asian-Marinated Pork

Two pork tenderloins get marinated two different ways.  Enjoy the rosemary-infused pork on night one, and reserve the Asian-marinated pork for nights two and three.

Makes 4 Servings (with enough pork left over for two more meals)

Ingredients

Rosemary Marinade

One 1 1/4 pound pork tenderloin

1/4 cup Italian salad dressing

1 tablespoon chopped fresh rosemary

1 teaspoon Dijon mustard

1 clove garlic, minced

1/2 teaspoon kosher salt

Pinch black pepper

Directions

Place the pork tenderloin in a large resealable plastic bag; set aside.  Whisk together the salad dressing, rosemary, mustard, garlic, salt, and pepper in a bowl.  Pour the marinade over the pork. Seal the bag and refrigerate for at least 1 hour, or up to 24 hours for the most flavorful results.

Nutrition Information per Serving

170 calories, 6g fat, 2g saturated fat, 160mg sodium, 0g carbohydrates, 0g fiber, 28g protein

Ingredients

Asian Marinade

One 1 1/4 pound pork tenderloin

2 tablespoons lite soy sauce

2 tablespoons maple syrup

2 tablespoons fresh or bottled lime juice

1 tablespoon canola oil

1 clove garlic, minced

1 teaspoon curry powder

1/2 teaspoon ground ginger

1/8 teaspoon black pepper

Directions

Place the pork tenderloin in a large resealable plastic bag; set aside.  Whisk together the soy sauce, maple syrup, lime juice, oil, garlic, curry powder, ginger, and pepper in a bowl.  Pour the marinade over the pork. Seal the bag and refrigerate for at least 1 hour, or up to 24 hours for the most flavorful results.

Cooking Instructions for BOTH Marinades

To cook the pork, preheat the oven to 425°F.  Remove the tenderloins from the marinade (discard marinade), and place each tenderloin in a separate baking dish.  Bake until the meat is slightly pink in the center, and an instant-read meat thermometer registers 160°F, about 25 minutes.  Slice the rosemary-marinated pork and serve.  Reserve the Asian-marinated pork for leftovers.

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