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Nutrition Facts
Serving Size 189 g
(Approx. 4 Servings)
Amount Per Serving
Calories 280 Calories From Fat 120
% Daily Value*
Total Fat 140 g 22%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 110 mg 37%
Sodium 370 mg 15%
Total Carbohydrate 1 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 36 g
Vitamin A 0% • Iron 10%
Vitamin C 6% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Black Pepper & Rosemary Grilled Pork Tenderloin

Prep Time
30 minutes
Cook Time
25 minutes
Total Time
55 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 1/2 Lb H-E-B Natural Pork Tenderloin
1 1/2 Tsp True Texas BBQ Salt & Pepper Blend, as needed
4 sprigs of fresh rosemary, plus more as needed
2 Tbsp fresh lemon juice, as needed
3 Tbsp extra virgin olive oil, as needed
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Instructions

1
Season pork tenderloin liberally on all sides with salt & pepper blend or until tenderloin is well coated.
2
Evenly lay 3 to 4 sprigs of rosemary lengthwise around tenderloin. Using butcher's twine, truss or tie up pork to hold rosemary in place.
3
Cover with plastic wrap and allow to sit at room temperature for at least 30 minutes.
4
Preheat grill to medium-high.
5
When grill is preheated, liberally spray with non-stick spray, add pork and cook 3 to 4 minutes per side or until nicely marked.
6
Move pork off direct heat and finish cooking over indirect heat until internal temperature reaches at least 150°F, approximately 10 to 15 minutes depending on size of tenderloin.
7
When pork reaches desired doneness, remove to a serving plate and drizzle with lemon juice and olive oil. Rest briefly then discard twine and rosemary.
8
To serve, slice thinly and season to taste.
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