On the Grill
Rosemary-Rubbed Pork Tenderloin with Grilled Tomatoes
1 (1-pound) pork tenderloin, trimmed
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1 tablespoon finely chopped fresh rosemary
3 garlic cloves, minced
1 large shallot, minced
1 tablespoon extra-virgin olive oil
1 teaspoon salt
¼ teaspoon black pepper
2 tomatoes, cut crosswise in half
1 Place pork between 2 sheets of wax paper. With meat mallet or bottom of small heavy saucepan, pound to ½-inch thickness.
2 To make marinade, whisk together all remaining ingredients except tomatoes in small bowl; reserve 1 tablespoon marinade. Transfer remaining marinade to large zip-close plastic bag; add pork. Squeeze out air and seal bag; turn to coat pork. Refrigerate, turning bag occasionally, at least 2 hours or up to 6 hours.
3 Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
4 Remove pork from marinade; discard marinade. Place pork on grill rack and grill, turning, until instant-read thermometer inserted into center of pork registers 145°F for medium, about 20 minutes. Transfer to cutting board and let stand 10 minutes.
5 Meanwhile, brush cut sides of tomatoes with reserved marinade. Place tomatoes on grill rack, cut sides down, and grill until lightly charred and softened, about 5 minutes. Cut pork on diagonal into 12 slices and serve with tomatoes.
PER SERVING (3 slices pork and 1 tomato half): 177 Cal, 7 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 62 mg Chol, 636 mg Sod, 5 g Carb, 2 g Sugar, 1 g Fib, 23 g Prot, 25 mg Calc.
HEALTHY EXTRA
Serve bulgur sprinkled with chopped fresh parsley alongside the pork and tomatoes (½ cup cooked bulgur per serving will increase the PointsPlus value by 2).