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Tuesday, November 30, 2010

Herb-Crusted Pork Tenderloin with Vegetables

Back to low-calorie meals after all that Thanksgiving feasting! This Weight Watchers recipe was tasty and easy, although the prep work took a bit of time. This would probably be best if you have a mandolin that can julienne the veggies.

What does everyone think about the new point system at Weight Watchers (read about it here)? I think it will take a couple weeks to get used to but the new approach makes a lot of sense to me. I am hoping that it will help me make smarter choices based on more than just calorie content.

I am also planning to go back through my recipes and convert the old points values to nutritional information.


Ingredients:
1 pound lean pork tenderloin, trimmed of all visible fat
3/4 tsp table salt
1/4 tsp black pepper, freshly ground
1/4 cup parsley, fresh, finely chopped
2 Tbsp rosemary, fresh, finely chopped
2 Tbsp thyme, fresh, finely chopped
4 tsp olive oil, extra-virgin
4 medium carrots, cut into matchstick-thin strips
4 stalks celery, cut into matchstick-thin strips
3 medium parsnips, peeled and cut into matchstick-think strips
1 clove garlic, smashed with the side of a chef’s knife, then cut in half
3/4 cup reduced-sodium chicken broth

Directions:
Preheat the oven to 425°F.

Sprinkle the pork with 1⁄2 teaspoon of the salt and 1⁄8 teaspoon of the pepper. Fold the narrow end of the tenderloin under. Combine the parsley, rosemary, and thyme on wax paper. Roll the pork in the herbs, lightly pressing them so they adhere.

Heat the oil in an ovenproof nonstick Dutch oven over medium-high heat. Add the pork and cook until browned on all sides, about 8 minutes. Add the carrots, celery, parsnips, and garlic to the pot. Sprinkle the vegetables with the remaining 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper. Pour in the broth.

Roast, tossing the vegetables once or twice, until an instant-read thermometer inserted into the center of the pork registers 160°F for medium and the vegetables are tender, about 20 minutes. Let the pork rest for 5 minutes, then transfer to a cutting board and cut into 1⁄2-inch-thick slices. Serve the pork with the vegetables and any pan juices. Yields 3–4 slices of pork with 1 cup of vegetables per serving.

Servings: 4
Calories: 318
 


Linked to: Tuesday Night Supper Club at Fudge Ripple and Tasty Tuesday at For the Love of Blogs.

Labels: ,

5 Comments:

OpenID jennaseverythingblog said...

Ooooh . . . your pictures of this are SO awesome! I'd like to use the adjective 'mouthwatering' but clarify that my mouth is actually, really, at this moment, watering. Yikes. We have a pork loin sitting in our freezer, and the wheels are turning: what is the soonest date I can make this??

December 1, 2010 at 5:11 PM  
Blogger Tanja @ Postmodern Hostess said...

I don't know why, but I have this irrational fear of attempting to cook pork tenderloin! (Maybe it's my many years as a vegetarian and the knowledge that tenderloin is relatively lean, therefore prone to drying out???) But your description seems very accessible and do-able, so perhaps I will finally get over my fear... :-)

xoxo,
Tanja

December 2, 2010 at 3:12 PM  
Blogger Christy said...

we eat a lot of pork tenderloin around here and i am always looking for new ways to make it. this looks wonderful! thank you for sharing with tuesday night supper club.

December 3, 2010 at 12:15 AM  
Anonymous Anonymous said...

found your site on del.icio.us today and really liked it.. i bookmarked it and will be back to check it out some more later

December 8, 2010 at 12:09 AM  
Anonymous Anonymous said...

This comment has been removed by a blog administrator.

December 14, 2010 at 6:43 PM  

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C + C Marriage Factory: Herb-Crusted Pork Tenderloin with Vegetables

Herb-Crusted Pork Tenderloin with Vegetables

Back to low-calorie meals after all that Thanksgiving feasting! This Weight Watchers recipe was tasty and easy, although the prep work took a bit of time. This would probably be best if you have a mandolin that can julienne the veggies.

What does everyone think about the new point system at Weight Watchers (read about it here)? I think it will take a couple weeks to get used to but the new approach makes a lot of sense to me. I am hoping that it will help me make smarter choices based on more than just calorie content.

I am also planning to go back through my recipes and convert the old points values to nutritional information.


Ingredients:
1 pound lean pork tenderloin, trimmed of all visible fat
3/4 tsp table salt
1/4 tsp black pepper, freshly ground
1/4 cup parsley, fresh, finely chopped
2 Tbsp rosemary, fresh, finely chopped
2 Tbsp thyme, fresh, finely chopped
4 tsp olive oil, extra-virgin
4 medium carrots, cut into matchstick-thin strips
4 stalks celery, cut into matchstick-thin strips
3 medium parsnips, peeled and cut into matchstick-think strips
1 clove garlic, smashed with the side of a chef’s knife, then cut in half
3/4 cup reduced-sodium chicken broth

Directions:
Preheat the oven to 425°F.

Sprinkle the pork with 1⁄2 teaspoon of the salt and 1⁄8 teaspoon of the pepper. Fold the narrow end of the tenderloin under. Combine the parsley, rosemary, and thyme on wax paper. Roll the pork in the herbs, lightly pressing them so they adhere.

Heat the oil in an ovenproof nonstick Dutch oven over medium-high heat. Add the pork and cook until browned on all sides, about 8 minutes. Add the carrots, celery, parsnips, and garlic to the pot. Sprinkle the vegetables with the remaining 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper. Pour in the broth.

Roast, tossing the vegetables once or twice, until an instant-read thermometer inserted into the center of the pork registers 160°F for medium and the vegetables are tender, about 20 minutes. Let the pork rest for 5 minutes, then transfer to a cutting board and cut into 1⁄2-inch-thick slices. Serve the pork with the vegetables and any pan juices. Yields 3–4 slices of pork with 1 cup of vegetables per serving.

Servings: 4
Calories: 318
 


Linked to: Tuesday Night Supper Club at Fudge Ripple and Tasty Tuesday at For the Love of Blogs.

Labels: ,