Herb-Crusted Pork Tenderloin

Ingredients

• 3 cups arugula trimmed
• 3 cups baby spinach 
• 0.5 teaspoon pepper black divided freshly ground
• 2 tablespoons butter divided
• 1.3 cups cremini mushrooms sliced
• 0.3 cup cooking wine dry white
• 0.5 cup less-sodium chicken broth fat-free
• 1.3 teaspoons thyme leaves fresh divided chopped
• 1  garlic head whole
• 1 pound pork tenderloin trimmed
• 0.8 teaspoon salt divided
• 0.3 pound shallots quartered
• 2 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.