A mustard and herbed crusted pork tenderloin which is very tender and juicy.
Source: Good Carb, Better Carb Cookbook
1. Preheat oven to 375 degrees.
2. Combine mustard and 2 teaspoons of the garlic in a small bowl. Spread mustard mixture evenly over the top and sides of both tenderloins.
3. Combine thyme, pepper and salt in a small bowl. Reserve 1 teaspoon of the mixture. Sprinkle remaining mixture evenly over the tenderloins, patting so that the seasoning mix adheres to the mustard.
4. Place tenderloins on a rack in a shallow roasting pan. Roast for 25 minutes.
5. Arrange the asparagus and bell peppers in a single layer in a shallow casserole or 13 x 9 inch baking pan. Add 1/4 cup of the chicken broth, the reserved thyme mixture and the remaining 1 teaspoon of garlic, toss to coat.
6. After initial 25 minutes, place vegetables in oven and roast both tenderloins and vegetables an additional 15 - 20 minutes (40 - 45 minutes total) until a thermometer inserted in thickest part of tenderloin registers 160 degrees and vegetables are tender.
7. Transfer vegetables to a serving platter, reserving juices. Transfer pork to a carving board, cover with tented aluminum foil and let rest 5 minutes before carving.
8. Add remaining 3/4 cup chicken broth and reserved vegetable drippings to the roasting pan. Place over range-top burners and bring to a simmer. Simmer 3 to 4 minutes over medium-high heat, stirring often.
9. Carve tenderloins into 1/4 inch thick slices, arrange on serving platter and spoon juices over both tenderloins and vegetables. Garnish with fresh thyme (optional).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (361g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 490 | ||
Calories from Fat: 247 (50%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 27.5g | 37 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 188.7mg | 58 % | |
Sodium 232.6mg | 8 % | |
Potassium 918.6mg | 24 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 2.5g | ||
Protein 53.8g | 77 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 490
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.