2 lbs pork tenderloin
1 tbsp garlic powder
1 tsp dried oregano
1 tbsp onion powder
1/4 tsp rosemary
1 tsp salt and pepper
1/4 cup olive oil


  1. Preheat oven to 425°… this is not a typo!
  2. Placed thawed pork tenderloin in a large ziploc freezer bag
  3. Combine olive oil, onion powder, garlic powder, salt, pepper, oregano, and rosemary and add to the bag
  4. Seal the bag, removing as much air as possible and make sure that the seasonings completely coat the pork tenderloin
  5. Refrigerate for at least 1 hour
  6. Line a casserole dish with aluminum foil and place the loin in the center of the dish
  7. Bake for 15 minutes, turn over and bake for another 15 minutes and then turn once more for 15 more minutes (total cooking time of 45 minutes)
  8. Remove from oven and let rest for 5-10 minutes
  9. Cut into 1/4 inch slices and serve warm

Allowances: Makes 8 servings

Count each serving as 4 servings of protein – 4 oz. (group 6) and 1 1/2 servings of fat (group 7)