Herb-Crusted Pork Tenderloin

Gluten Free
Health score
40%
Herb-Crusted Pork Tenderloin
45 min.
4
285kcal

Suggestions


Looking for a mouthwatering dish that is not only delicious but also gluten-free? Look no further! Our Herb-Crusted Pork Tenderloin is here to delight your taste buds and impress your guests. This succulent pork tenderloin, enveloped in a flavorful herb crust, is paired perfectly with a savory sauté of sweet potatoes, shallots, mushrooms, and vibrant greens like arugula and baby spinach.

Ready in just 45 minutes, this dish is both convenient and satisfying, making it an excellent choice for lunch, dinner, or any special occasion. With only 285 calories per serving, you can indulge without the guilt. The tender pork, cooked to perfection and complemented by the aromatic herbs, will surely be the star of your meal.

The combination of sweet potatoes and earthy vegetables, sautéed with garlic, wine, and chicken broth, creates a delightful contrast that elevates this dish to the next level. The colors and flavors come together beautifully, making not just a meal, but a feast for the senses. Impress your family or guests with this easy-to-follow recipe, and let your kitchen become a hub of delicious aromas and joy!

Ingredients

  • cups arugula trimmed
  • cups baby spinach 
  • 0.5 teaspoon pepper black divided freshly ground
  • tablespoons butter divided
  • 1.3 cups crimini mushrooms sliced
  • 0.3 cup wine dry white
  • 0.5 cup fat-skimmed beef broth fat-free
  • 1.3 teaspoons thyme sprigs fresh divided chopped
  •  garlic clove whole
  • pound pork tenderloins trimmed
  • 0.8 teaspoon salt divided
  • 0.3 pound shallots quartered
  • cups sweet potatoes and into cubed peeled ()

Equipment

  • bowl
  • frying pan
  • oven
  • kitchen thermometer
  • aluminum foil
  • microwave

Directions

  1. Preheat oven to 35
  2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head and each shallot separately in foil.
  3. Bake at 350 for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
  4. 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.
  5. Heat a large ovenproof nonstick skillet over medium-high heat.
  6. Add pork; cook 5 minutes, browning on all sides.
  7. Place pan in oven; bake at 350 for 20 minutes or until a thermometer registers 160 (slightly pink).
  8. Remove pork from pan; cover with foil.
  9. Let stand 10 minutes.
  10. While pork stands, melt remaining 1 tablespoon butter in pan over medium-high heat.
  11. Add shallots and garlic; saut 2 minutes. Stir in potato; saut 2 minutes. Stir in mushrooms, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; saut 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.
  12. Serve pork over potato mixture.

Nutrition Facts

Calories285kcal
Protein40.28%
Fat28.01%
Carbs31.71%

Properties

Glycemic Index
81
Glycemic Load
8.17
Inflammation Score
-10
Nutrition Score
33.476086870484%

Flavonoids

Malvidin
0.01mg
Catechin
0.15mg
Epicatechin
0.11mg
Hesperetin
0.08mg
Naringenin
0.08mg
Apigenin
0.02mg
Luteolin
0.46mg
Isorhamnetin
0.64mg
Kaempferol
6.68mg
Myricetin
0.11mg
Quercetin
2.11mg

Nutrients percent of daily need

Calories:285.18kcal
14.26%
Fat:8.48g
13.04%
Saturated Fat:4.44g
27.77%
Carbohydrates:21.6g
7.2%
Net Carbohydrates:17.66g
6.42%
Sugar:6.05g
6.72%
Cholesterol:88.76mg
29.59%
Sodium:721.58mg
31.37%
Alcohol:2.06g
100%
Alcohol %:0.8%
100%
Protein:27.44g
54.88%
Vitamin A:12107.32IU
242.15%
Vitamin K:127.44µg
121.37%
Vitamin B1:1.25mg
83.43%
Vitamin B6:1.22mg
61.19%
Selenium:42.62µg
60.89%
Vitamin B3:9.27mg
46.36%
Phosphorus:384.79mg
38.48%
Vitamin B2:0.62mg
36.19%
Manganese:0.64mg
31.8%
Potassium:1087.57mg
31.07%
Magnesium:84.1mg
21.02%
Vitamin B5:2.05mg
20.53%
Folate:81.82µg
20.45%
Copper:0.4mg
19.81%
Zinc:2.95mg
19.69%
Iron:3.02mg
16.78%
Vitamin C:13.67mg
16.57%
Fiber:3.94g
15.75%
Vitamin B12:0.67µg
11.16%
Calcium:96.32mg
9.63%
Vitamin E:1.12mg
7.49%
Vitamin D:0.25µg
1.66%
Source:My Recipes