Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
- 2 pork tenderloins (14 ounces each)
- 3/4 cup freshly grated Parmesan cheese, about 3 ounces
- 2 tablespoons ground cumin (or sage)
Pat the pork dry with paper towels and lightly season it with salt.
In a small bowl, mix together the parmesan cheese, cumin, and freshly ground black pepper to taste. Press the mixture all over the pork, coating it as thoroughly as possible.
Place the pork on a rimmed baking sheet or in a shallow roasting pan. Bake for 12 minutes. Turn the pork over and bake for 10 minutes longer. (The pork should be slightly pink in the center.) Remove the pork from the oven, transfer it to a cutting board, and let it rest for several minutes before serving. Cut the pork into 1/2-inch-thick slices and serve immediately.
Yield: 4 servings
Per serving: Carbs that count: 0, Total Carbs: 1.20, Fiber: 1.20, Total Fat: 13.75, Saturated Fat: 6.04, Protein: 50.70, Calories: 339
Recipe from: Low Carb 1-2-3 : The Low Calorie, Low Carbohydrate Cookbook by Rozanne Gold with Helen Kimmel, M.S., R.D. (Rodale)
Copyright 2005 by Rozanne Gold. Used with express written permission.