Carbs Per Serving: 12 grams carbs total
2 pounds pork tenderloin
1/4 cup vermouth
2 cloves garlic — minced
3 tablespoons artificial sweetener
1 teaspoon worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon red pepper
3 tablespoons sugar free ketchup
2 teaspoons rosemary –fresh, finely chopped
How to Prepare:
cut tenderloin into 2 strips, lengthwise. Mix marinade and rub into meat. Refrigerate for 2-4 hours.
Place on roasting rack in pan. Roast for 35-45 mins or until juices run clear. Let stand 10
minutes, cut into slices and pour pan juices over meat.