Parmesan Crusted Pork Tenderloins -

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Parmesan Crusted Pork Tenderloins

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By Rozanne Gold

Posted July 23rd, 2007

This article is reprinted with permission from Low Carb 1-2-3: 225 Simply Great 3-Ingredient Recipes, by Rozanne Gold, (2005, Rodale Books)

Low Carb 1-2-3: 225 Simply Great 3-Ingredient Recipes

Servings:	4
Author Notes:	This is an unusual combination of flavors, but they really work together. The cheese forms a handsome crust around the pork, helping to seal in the juices. If you're bashful about cumin, feel free to use ground sage instead.
Ingredients:	2 pork tenderloins (14 ounces each) 3/4 cup freshly grated Parmesan cheese, about 3 ounces 2 tablespoons ground cumin
Instructions:	Preheat the oven to 375°F. Pat the pork dry with paper towels and lightly season it with salt. In a small bowl, mix together the 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"-thick slices and serve immediately. Per Serving: Net Carbs 0; Total Carbs 1.20; Fiber 1.20; Total Fat 13.75; Sat Fat 6.04; Protein 50.70 Calories 330.