Dinner

Braized Herb crusted pork tenderloin with vegetables is for Dinner.

Braized Herb crusted pork tenderloin with vegetables takes 20 minutes to prepare.

Braized Herb crusted pork tenderloin with vegetables takes 30 minutes to cook.

Braized Herb crusted pork tenderloin with vegetables makes 4 servings.

The ingredients for Braized Herb crusted pork tenderloin with vegetables are:

1 lb lean pork tenderloin, trimmed of fat and silver
3/4 tsp Salt Sense
1/4 tsp freshly ground black pepper
1 tbsp dried parsley
1 tsp dried rosemary
1 tsp dried thyme
4 tsp extra virgin olive oil
4 medium carrots, cut into matchstick thin strips
4 stalks celery, cut into matchstick thin strips
3 medium parsnips, peeled and cut into matchsticks
1 clove garlic, smashed with side of a knife and then cut in half
3/4 cup low sodium chicken broth

Here is how you make Braized Herb crusted pork tenderloin with vegetables:

1. Preheat oven to 425 degrees.2. Sprink pork with 1/2 tsp salt, 1/8 tsp pepper. Fold the narrow end under. Combine parsley, rosemary and thyme on a sheet of waxed paper; roll pork in herbs, lightly pressing them so they adhere to meat.3. Heat oil in an ovenproof Dutch oven over medium high heat. Add pork and cook until browned on all sides; about 8 minutes. Add carrots, celery, parsnips, garlic to the pot. Sprinkle with the remaining 1/4 tsp salt and 1/8 tsp pepper. Pour the broth over all.4. Roast in oven, covered, tossing vegetables once or twice or until instant read thermometer inserted in center of pork registers 160 degrees for medium, and vegetables are tender, about 20 minutes. Let the pork rest about 5 minutes, then transfer to a cutting board and cut into 1/2 inch thick slices. Serve pork with vegetables and any pan juices. Yields 3-4 slices of pork with 1 cup of vegetables per serving.Serving Size: Serves 4Number of Servings: 4Recipe submitted by SparkPeople user SUSANMV1.

The nutritional information for Braized Herb crusted pork tenderloin with vegetables is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 295.0

• Total Fat: 8.1 g
• Cholesterol: 45.9 mg
• Sodium: 724.1 mg
• Total Carbs: 32.4 g
• Dietary Fiber: 3.2 g
• Protein: 25.7 g