Herb-Crusted Pork Tenderloin
You can never have too many main course recipes, so give Herb-Crusted Pork Tenderloin a try. One serving contains 285 calories, 27g of protein, and 8g of fat. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of arugula, butter, pork tenderloin, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes approximately 45 minutes.
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.