Herb-Crusted Pork Tenderloin

Name: Herb-Crusted Pork Tenderloin
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 pound pork tenderloin (1 pound each); 3 tablespoon olive oil; 0.5 cup fresh parsley (chopped); 2 tablespoon fresh rosemary (chopped); 2 tablespoon fresh thyme (chopped); 1.5 teaspoon kosher salt; 0.75 teaspoon black pepper (freshly ground); 1 pound asparagus (trimmed); 1 cup instant polenta; 4 cup chicken broth; 0.5 cup Parmesan cheese (grated)

Succulent pork tenderloin coated in a vibrant herb crust, served with roasted asparagus and creamy polenta for a refined yet simple Italian-inspired meal.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 6
Cuisine: Italian
Difficulty: Medium
Cost: $6.21/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

2 pound pork tenderloin (1 pound each)
3 tablespoon olive oil
0.5 cup fresh parsley (chopped)
2 tablespoon fresh rosemary (chopped)
2 tablespoon fresh thyme (chopped)
1.5 teaspoon kosher salt
0.75 teaspoon black pepper (freshly ground)
1 pound asparagus (trimmed)
1 cup instant polenta
4 cup chicken broth
0.5 cup Parmesan cheese (grated)

Instructions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. In a small bowl, combine the chopped fresh parsley, fresh rosemary, and fresh thyme. Stir in 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
Rub the pork tenderloins with 1 tablespoon of olive oil, then roll them in the herb mixture to coat evenly.
Place the coated pork tenderloins on the prepared baking sheet. Roast for 20-25 minutes, or until an internal temperature of 145 degrees F (63 degrees C) is reached. Let rest for 5-10 minutes before slicing.
While the pork roasts, prepare the asparagus. Toss the trimmed asparagus with 2 tablespoons of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Add to the baking sheet during the last 10-15 minutes of pork cooking, or roast on a separate sheet until tender-crisp.
In a medium saucepan, bring 4 cups of chicken broth to a boil. Gradually whisk in the instant polenta, stirring constantly to prevent lumps. Reduce heat to low and simmer for 5-7 minutes, or until thickened, stirring frequently. Stir in the grated Parmesan cheese.
Slice the rested pork tenderloin and serve immediately with creamy polenta and roasted asparagus.

Notes

Ensure pork is not overcooked to maintain its tenderness. Leftovers can be sliced thin for sandwiches the next day.

Nutrition (per serving)

Calories: 480
Protein: 50 g
Carbohydrates: 38 g
Fat: 15 g
Fiber: 4.5 g
Sodium: 1200 mg
Saturated Fat: 5 g
Sugar: 2 g
Cholesterol: 125 mg