Herb Crusted Pork Tenderloin Recipe

Name: Herb Crusted Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole garlic head; 6 medium shallots, quartered (about 1/4 pound); 2 tablespoons butter, divided; 1 (1-pound) pork tenderloin, trimmed; 1 1/4 teaspoons chopped fresh thyme, divided; 3/4 teaspoon salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 2 cups (1/2-inch) cubed peeled sweet potato; 1 1/4 cups sliced cremini mushrooms; 1/2 cup fat-free, less-sodium chicken broth; 1/3 cup dry white wine; 3 cups baby spinach; 3 cups trimmed arugula

Servings: persons

1 whole garlic head
6 medium shallots, quartered (about 1/4 pound)
2 tablespoons butter, divided
1 (1-pound) pork tenderloin, trimmed
1 1/4 teaspoons chopped fresh thyme, divided
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 cups (1/2-inch) cubed peeled sweet potato
1 1/4 cups sliced cremini mushrooms
1/2 cup fat-free, less-sodium chicken broth
1/3 cup dry white wine
3 cups baby spinach
3 cups trimmed arugula

1
Preheat oven to 350u00b0.
2
Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head and each shallot separately in foil. Bake at 350u00b0 for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
3
Place 1 tablespoon butter in a microwave-safe bowl. Microwave at HIGH 15 seconds or until melted. Rub butter over pork; sprinkle with 1 teaspoon thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Heat a large ovenproof nonstick skillet over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Place pan in oven; bake at 350u00b0 for 20 minutes or until a thermometer registers 160u00b0 (slightly pink). Remove pork from pan; cover with foil. Let stand 10 minutes.
4
While pork stands, melt remaining 1 tablespoon butter in pan over medium-high heat. Add shallots and garlic; saute 2 minutes. Stir in potato; saute 2 minutes. Stir in mushrooms, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; saute 2 minutes. Stir in broth and wine; bring to a boil. Cover, reduce heat, and simmer 6 minutes or until the potatoes are tender. Stir in spinach, arugula, and remaining 1/4 teaspoon thyme; cook 1 minute or until greens are lightly wilted. Slice pork crosswise into 12 pieces. Serve pork over potato mixture.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 whole garlic head, 6 medium shallots, quartered (about 1/4 pound), 2 tablespoons butter, divided, 1 (1-pound) pork tenderloin, trimmed, and more.

Yes, Herb Crusted Pork Tenderloin falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herb Crusted Pork Tenderloin

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