Herb Crusted Pork Tenderloin
Need a gluten free and primal main course? Herb Crusted Pork Tenderloin could be a great recipe to try. One serving contains 380 calories, 37g of protein, and 11g of fat. This recipe serves 3. This recipe covers 41% of your daily requirements of vitamins and minerals. A mixture of shallots, garlic head, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
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 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 350 for 20 minutes or until a thermometer registers 160 (slightly pink).
Remove pork from pan; cover with foil.
While pork stands, melt remaining 1 tablespoon butter in pan over medium-high heat.
Add shallots and garlic; saut 2 minutes. Stir in potato; saut 2 minutes. Stir in mushrooms, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; saut 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.