Herb-Crusted Pork Tenderloin

Herb-Crusted Pork Tenderloin
Photo by Randy Mayor

Ingredients

  • 3 cups trimmed arugula
  • ¾ teaspoon salt, divided
  • 6 medium shallots, quartered (about 1/4 pound)
  • 3 cups baby spinach
  • 1/3 cup dry white wine
  • 1 whole garlic head
  • 1 ¼ cups sliced cremini mushrooms
  • + 6 more ingredients
    • 1 ¼ teaspoons chopped fresh thyme, divided
    • 1 (1-pound) pork tenderloin, trimmed
    • 2 tablespoons butter, divided
    • ½ cup fat-free, less-sodium chicken broth
    • 2 cups (1/2-inch) cubed peeled sweet potato
    • ½ teaspoon freshly ground black pepper, divided

Preheat oven to 350°. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head and each shallot separately in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Place 1 tablespoon butter in a micr...

View full recipe at My Recipes

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