Meal comes in at 308 calories, 9.1g fat, 15.7g protein, 19.2g carbs, 2.4g fiber, 218mg calcium.
- 1 lb. pork tenderloin
- 6 tbsp. balsamic vinegar
- 1 1/2 tsp. fresh rosemary, chopped
- 1/4 tsp. salt
- 1/2 tsp. pepper
- 2 large garlic cloves, minced
You can use a grill, skillet or your long lost griddle pan that you have been neglecting. And by you, I mean me. Hello old friend, it's good to see you. Spray your surface and heat it up. Combine the rosemary, garlic, salt and pepper then add it to your balsamic glaze, stirring well.
I stabbed my tenderloin then sprinkled with a little meat tenderizer since I wasn't cutting into medallions and would be cooking it whole. In a large bowl, cover your tenderloin in the balsamic/rosemary glaze concoction, then throw it on the grill. Cook on medium heat, turning down a little lower if you are busy cooking other things to prevent the meat from getting to dry. I later covered it with a large skillet top to help cook more evenly, on a lower heat while I prepared my other foods.
Once cooked through, slice and serve! Dished out over top mashed cauliflower and wilted kale.