RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2501
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| Recipe Name: |
Herb-Crusted Pork Tenderloin |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2011-06-23
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
35.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.94
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.33 Cup basil, fresh
0.33 Cup parsley, flat-leaf
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Directions:
Rub pork with olive oil, and sprinkle with salt. Pulse together garlic, herbs, pepper and mustard and rub onto pork.
Heat an iron skillet on medium-high. Sear for 5 minutes on each side and then throw the pan in the oven at 350 degrees for about 17 minutes, or until a meat thermometer inserted into thickest portion registers 145 degrees. Transfer pork to a serving tray and let it rest for 10 minutes, or until it reaches 155 internally.
Add butter to drippings; cook over medium heat until butter melts. Whisk in flour until smooth. Cook, whisking constantly, until caramel colored. Gradually whisk in broth and next 3 ingredients; cook over medium heat, whisking constantly, 2 to 3 minutes or until mixture is thickened and bubbly. Serve with pork. Garnish, if desired. |
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| Nutrition per Serving: |
| Calories: |
241 |
Total Carbs: |
13.5 |
Net Carbs: |
12.6 |
| Cholesterol: |
9.2 |
Fat: |
17.0 |
Protein: |
9.12 |
| Fiber: |
0.85 |
Sodium: |
99.11 |
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