Pork Tenderloin with Warm Roast Vegetable Salad
Serve with: Barley pilaf. Pork tenderloin is an extremely lean cut of meat with no waste. Coating the pork in ground porcini mushrooms gives it a delicious mushroom-flavoured crust.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 260 |
| pro | 26 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 15 g |
| fibre | 4 g |
| chol | 57 mg |
| sodium | 353 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 18% |
| vit A | 25% |
| vit C | 157% |
| folate | 17% |
Suggested Recipes
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2 sweet red peppers
1 sweet green pepper
2 zucchini
1 small eggplant
4 plum_tomatoes (1 lb/500 g)
3 tbsp (50 mL) olive oil
2 cloves garlic, minced
1 tsp (5 mL) dried italian herb seasoning
3/4 tsp (4 mL) each salt and pepper
1/4 cup (50 mL) dried porcini mushrooms (about half 14 g pkg)
1/2 tsp (2 mL) dried sage
2 pork tenderloins (about 1-1/2 lb/750 g total)
1 tbsp (15 mL) balsamic vinegar
Preparation:
Remove seeds and ribs from red and green peppers; cut into 2-inch (5 cm) chunks and place in large bowl. Cut zucchini and eggplant into 1-inch (2.5 cm) thick slices; add to bowl. Cut each tomato into 4 wedges; add to bowl.
Toss vegetables with 2 tbsp (25 mL) of the oil, garlic, Italian herb seasoning and 1/2 tsp (2 mL) each of the salt and pepper. Spread on large foil- or parchment paper-lined rimmed baking sheet. Roast in 425°F (220°C) oven for 30 minutes.
Meanwhile, using mini-chopper, clean coffee grinder or mortar and pestle, finely grind mushrooms. Add sage and remaining salt and pepper. Brush remaining oil over tenderloins; coat with mushroom mixture.
In large nonstick skillet, brown tenderloins over medium-high heat. Push vegetables to 1 side of baking sheet; add pork to space. Roast until juices run clear when pork is pierced and just a hint of pink remains inside and vegetables are golden, about 20 minutes. Transfer pork to cutting board; tent with foil and let stand for 5 minutes before slicing thinly.
Meanwhile, transfer vegetables to serving bowl; sprinkle with balsamic vinegar and toss gently. Serve with pork.
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