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Nutrition Facts
Serving Size 219 g
(Approx. 4 Servings)
Amount Per Serving
Calories 300 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 110 mg 37%
Sodium 760 mg 32%
Total Carbohydrate 21 g 7%
Dietary Fiber 0 g 0%
Sugars 20 g
Protein 36 g
Vitamin A 2% Iron 10%
Vitamin C 10% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Plank Smoked Rosemary Balsamic Pork Tenderloin
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
4  People


Recipe makes 4 Servings

1 cedar plank, (or other food-grade wood plank)
1 1/2 Lb pork tenderloin
2 Tsp olive oil
2 Tsp H-E-B Texas Prime Coarse Seasoning
5 small springs of fresh rosemary
3/4 cup(s) H-E-B Sweet Balsamic Pepper Topper Sweet Balsamic
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Place cedar plank in a shallow pan or re-sealable plastic bag. Cover with water and soak 30 minutes.
While plank is soaking, rub pork tenderloin with oil and seasoning and preheat grill to medium.
Arrange rosemary sprigs on cedar plank and place tenderloin on top. Set plank on grill and cook 15 minutes.
Brush balsamic pepper topper over the top and continue cooking 5 to 10 more minutes or until temperature of pork reaches 145°F in the thickest part.
Remove tenderloin from plank and allow to rest 5 minutes before slicing.


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