Braised Herb-Crusted Pork Tenderloin with Vegetables
Course: main meals
PointsPlus� Value: 7
Preparation Time: 20 min
Cooking Time: 30 min
Level of Difficulty: Moderate
The pork tenderloin is rolled in a flavorful blend of fresh parsley, rosemary, and thyme.
Yield: 4 Servings Ready in 45 minutes
favorite of 1 people 0 people want to try
|1 pound(s) lean pork tenderloin; trimmed of all visible fat|
|3/4 teaspoontable salt|
|1/4 teaspoonblack pepper; freshly ground|
|1/4 cup(s) parsley; fresh, finely chopped|
|2 tablespoonsrosemary; fresh, finely chopped|
|2 tablespoonsthyme; fresh, fresh, finely chopped|
|4 teaspoonsolive oil; extra-virgin|
|4 mediumcarrot; (s), cut into matchstick-thin strips|
|4 stalk(s) celery; cut into matchstick-thin strips (medium)|
|3 mediumparsnip; (s), peeled and cut into matchstick-think strips|
|1 clove(s) garlic clove; (s), smashed with the side of a chef�s knife, then cut in half (|
|3/4 cup(s) reduced-sodium chicken broth|
Braised Herb-Crusted Pork Tenderloin with Vegetables Preparation
Preheat the oven to 425F.
Sprinkle the pork with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Fold the narrow end of the tenderloin under. Combine the parsley, rosemary, and thyme on wax paper. Roll the pork in the herbs, lightly pressing them so they adhere.
Heat the oil in an ovenproof nonstick Dutch oven over medium-high heat. Add the pork and cook until browned on all sides, about 8 minutes. Add the carrots, celery, parsnips, and garlic to the pot. Sprinkle the vegetables with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Pour in the broth.
Roast, tossing the vegetables once or twice, until an instant-read thermometer inserted into the center of the pork registers 160F for medium and the vegetables are tender, about 20 minutes. Let the pork rest for 5 minutes, then transfer to a cutting board and cut into 1/2-inch-thick slices. Serve the pork with the vegetables and any pan juices. Yields 3?4 slices of pork with 1 cup of vegetables per serving.
Pork tenderloin�reasonably priced, very lean, and easy to prepare�is a great cut of meat. You can substitute savory, oregano, marjoram, or sage for the rosemary or thyme, if you like.
Be sure to brown the herbed crust well and turn the tenderloin over gently with tongs or with two wooden spoons so as not to disturb the crust.
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