Herb-Crusted Pork Tenderloin

  1. Preheat oven to 350u0b0.
  2. 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 350u0b0 for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
  3. 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. Heat a large ovenproof nonstick skillet over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Place pan in oven; bake at 350u0b0 for 20 minutes or until a thermometer registers 160u0b0 (slightly pink). Remove pork from pan; cover with foil. Let stand 10 minutes.
  4. While pork stands, melt remaining 1 tablespoon butter in pan over medium-high heat. Add shallots and garlic; saute 2 minutes. Stir in potato; saute 2 minutes. Stir in mushrooms, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; saute 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. Serve pork over potato mixture.
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garlic, shallots, butter, pork tenderloin, fresh thyme, salt, freshly ground black pepper, cremini mushrooms, chicken broth, white wine, baby spinach, trimmed arugula

Taken from www.myrecipes.com/recipe/herb-crusted-pork-tenderloin (may not work)

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