A healthy diet includes variety. Try some of these WH approved tasty recipes, that'll win your mouth over.

Herb-Crusted Pork Tenderloin
Prep time: 15 minutes
Cook time: 35 minutes

1 lb pork tenderloin
2 tsp olive oil
1 tsp sage
1 tsp thyme
1/2 tsp minced garlic
1/4 tsp ground black pepper

1. Preheat oven to 375°F.

2. Cover a small baking sheet with aluminum foil. Place pork on pan. Drizzle oil over pork; sprinkle with sage, thyme, garlic, salt to taste, and pepper. Rub to coat evenly with seasonings.

3. Roast until instant-read thermometer inserted in center registers 155°F and the juices run clear, about 30 to 35 minutes. Let stand for 10 minutes before slicing.

Makes four servings. Per serving: 160 calories, 6 g fat (2 g saturated), 93 mg sodium, 0.5 g carbs, 0 g fiber, 24 g protein

Tip Wrap the remainder tightly in plastic and refrigerate for up to three days or freeze for up to three months.

Try our Recipe Finder for more healthy dinner recipes.

Variation
Spice-Rubbed Pork Tenderloin

Substitute canola oil for olive oil, 1 tsp curry powder for sage, and a pinch of cayenne pepper for thyme. Omit black pepper.

Makes four servings. Per serving: 160 calories, 6 g fat (2 g saturated), 93 mg sodium, 0.5 g carbs, 0 g fiber, 24 g protein

Variation
Italian Pork Tenderloin & Roasted Vegetables

Substitute a 13-by-9-inch baking dish for baking sheet. Coat with cooking spray. Increase oil to 1 tablespoon. Place pork in baking dish, add 1 cup baby carrots and 1 cup red onion wedges cut to the same size as the carrots. Substitute 1 teaspoon cracked fennel seeds for sage and thyme. When cooked, remove meat to a platter. Add 1/4 c heated dry white wine to baking dish, scraping off browned bits. Slice pork. Serve with vegetables and drizzle with wine mixture.

Makes four servings. Per serving: 207 calories, 7 g fat (2 g saturated), 74 mg sodium, 7 g carbs, 2 g fiber, 25 g protein