Lemony Garlic and Herb Pork Tenderloin
Try this tender, juicy tenderloin for dinner tonight.
Mike Garten
A dollop of crème fraîche stirred into the sauce adds just enough creaminess to balance this bright and flavorful dinner. Yum!
Cal/Serv:
415
Yields:
4
servings
Total Time:
0
hours
40
mins
Ingredients
1/4
c.
finely chopped mixed fresh herbs, such as parsley, mint, chives, rosemary and thyme
1
clove garlic, finely grated
1
tsp.
grated lemon zest
1/4
tsp.
red pepper flakes
1/4
c.
plus 1 tablespoon olive oil
1
11/4-pound pork tenderloin
Kosher salt
1/4
c.
low-sodium chicken broth
1/4
c.
apple cider vinegar
2
tbsp.
Dijon mustard
1
tbsp.
honey
1/4
c.
crème fraîche
1 1/4
tsp.
thyme leaves, finely chopped
Directions
- In small bowl, combine herbs, garlic, lemon zest, red pepper flakes, and 1/4 cup oil.
- Heat remaining tablespoon oil in large cast-iron skillet on medium-high. Season pork with 1 teaspoon salt and
cook until browned on all sides, 5 to 6 minutes. Brush herb mixture over top and sides of pork. - Add chicken broth and vinegar to skillet, then transfer skillet to oven and roast until pork registers 140°F on instant-read thermometer inserted into thickest part, 18 to 25 minutes. Transfer to cutting board and let rest at least 10 minutes before slicing.
- Return skillet with liquid to medium-low and whisk in mustard and honey. Simmer until slightly thickened,
about 5 minutes; remove from heat and whisk in crème fraîche and thyme. Serve over sliced pork.
NUTRITIONAL INFORMATION (per serving): About 415 calories, 28.5 g fat (7.5 g saturated), 32 g protein, 750 mg sodium, 7 g carbohydrate, 1 g fiber
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