Low Carb Parmesan-Crusted Pork Tenderloins

Note from Cheri: The recipe and text below are reprinted with permission from Low Carb 1-2-3: 225 Simply Great 3 Ingredient Recipes by Rozanne Gold (2005, Rodale Press). The concept of three ingredient recipes seems so simple, you might think you don't need this book, but Gold has a unique way of blending and highlighting her ingredients that make the sum of the recipe much greater than its individual parts. Her recipes also make great basic building blocks for when you feel like getting more creative. Click here to learn more about Low Carb 1-2-3, more delicious free sample recipes, and discount ordering information.

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.

2 pork tenderloins (14 ounces each) 3/4 cup freshly grated Parmesan cheese, about 3 ounces 2 tablespoons ground cumin

Serves 4 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.