Herb-Marinated Pork Loin

By Kay MacInnis

New government label to make shopping for healthier products easier

Last month, the federal Food and Drug Administration finalized a new Nutrition Facts label for packaged foods. This new government label will make shopping for healthier products easier.

The food industry will have 2-3 years to make the required changes. The look of the label will remain the same, but there are some important changes to mention. The calories will be listed in a bigger and bolder type, the serving sizes will be more realistic and a new line for added sugars will be included.

The new label will list levels of potassium and Vitamin D. Vitamin C and Vitamin A are no longer required, but can be included. Iron and calcium will stay. The information on “Saturated Fat” and “Trans Fat” will also remain, while the “Calories from Fat” will be removed.

The changes coming to the nutrition label are designed to align more closely with current science and make it easier for us to choose products that help promote a healthy lifestyle.

While we wait for these changes to take effect, try this recipe. You will find the majority of the ingredients along the perimeter of your grocery store, where the healthiest choices are usually located.

Herb-Marinated Pork Loin

Ingredients:

• 1 lemon, zest grated
• 3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
• ½ cup extra-virgin olive oil
• 2 Tbsp. minced garlic
• 1 1/2 Tbsp. minced fresh rosemary leaves
• 1 Tbsp. chopped fresh thyme leaves
• Kosher salt
• 3 tbsp. olive oil
• 3 pork tenderloins (1 pound each)
• Freshly ground black pepper

Preparation:

• Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon Ziploc bag.
• Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag.
• Marinate the pork in the refrigerator for at least 3 hours, but preferably overnight.
• Preheat the oven to 400° F.
• Remove the tenderloins from the marinade and discard the marinade, but leave the herbs that cling to the meat.
• Sprinkle the tenderloins generously with pepper and a pinch of salt.
• Heat 3 tablespoons olive oil in a large oven-proof sauté pan over medium-high heat.
• Sear the pork tenderloins on all sides until golden brown.
• Place the sauté pan in the oven and roast the tenderloins for 10 to 15 minutes, or until the meat registers 140° F at the thickest part.
• Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes.
• Carve in 1/2-inch- thick diagonal slices.

Nutrition Information: 244.4 Calories, 15.19 grams fat, 73.75 mg. cholesterol, 35.25 mg. sodium*, 2.63 grams carbohydrate, 24 grams protein.

*Remember, the sodium content increases as you use more salt.

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This is another in a weekly series of healthy recipes from Kay MacInnis, registered dietitian at Providence Health in Columbia, SC.

Kay promotes health and wellness, helping cardiac and diabetes patients eat their way to healthier lives. She’s not a chef herself, but in consultation with the trained chefs at Providence, she’s learned to combine delicious with healthy to help patients help themselves after they leave the hospital. She also conducts a number of health and wellness events for the public, including the monthly Providence Cooks! classes.