Rosemary Pork Tenderloin With Mustard Greens
Rosemary is your kitchen's secret weapon to fighting free radicals. Fresh rosemary is high in antioxidants, which can help neutralize free radicals by “giving” them an extra electron, making the unstable molecules now stable, and limiting their damaging effect.
Phase 2 | Serves 8
Prep time: 5 minutes | Total time: 40 minutes to 24 hours (depending on length of marinating time)
2 pounds pork tenderloin
2 tablespoons finely chopped fresh rosemary leaves
6 tablespoons whole-grain, seedy mustard
6 tablespoons coconut vinegar
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
8 cups mustard greens
- Put the pork in a shallow glass or ceramic dish. In a small bowl, stir together the rosemary, mustard, vinegar, vanilla extract, and cinnamon. Pour the marinade over the pork, cover, and refrigerate for at least 15 minutes and up to 24 hours.
- Preheat the broiler.
- Transfer the pork to a broiling pan and broil 4 to 6 inches from the heat for 7 to 8 minutes. Turn the pork over, baste, and broil for about 7 minutes longer or until the meat is cooked through. Transfer the pork to a cutting board and let it rest for 10 minutes before slicing.
- Steam mustard greens for 3 to 5 minutes. Cut the pork into ¾-inch-thick slices and put on top of the steamed greens. Drizzle a tablespoon of the pan juices over each serving. Serve with your favorite Phase 2 veggie.