Pepper-Crusted Pork Tenderloin
Green Beans and Herbed Parsnip-Potato Mash
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Ingredients
- 2 (18.4-oz) pkg pork tenderloins
- 2 Tbsp coarsely ground black peppercorns
- 1 tsp kosher salt
- 2 Tbsp olive oil
- 1 cup low-sodium chicken broth
- 1 Tbsp chopped fresh rosemary
- 1 tsp Dijon mustard
- 2 Tbsp butter
Instructions
- Preheat oven to 425°F. Rub pork with pepper and salt. Cook in hot oil in a large cast-iron or ovenproof skillet over medium-high heat 5 minutes or until browned on all sides.
- Transfer skillet to oven, and bake 10 to 15 minutes or until a meat thermometer reads 145°F. Remove from skillet; let stand 5 minutes before slicing.
- Return skillet to stovetop over medium-high heat. Stir in broth, rosemary, and mustard. Cook 2 to 3 minutes or until slightly reduced; stir in butter. Cook 1 to 2 minutes or until butter melts and sauce is slightly thickened. Spoon sauce over pork.
Side Dish Ingredients
- 1 lb parsnips, cut into chunks
- 1 lb Yukon Gold potatoes, cut into chunks
- ⅔ cup 2% reduced-fat milk
- 3 Tbsp butter, divided
- 2 Tbsp chopped fresh thyme
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- 3 (12-oz) pkg thin green beans
Side Dish Instructions
- Bring parsnips, potatoes, and water to cover to a boil in a medium saucepan; cook 20 minutes or until tender. Drain and return to pan.
- Stir in milk, 2 Tbsp butter, thyme, and ½ tsp each salt and pepper. Mash to desired consistency.
- Meanwhile, cook green beans according to package directions. Toss with 1 Tbsp butter and ¼ tsp each salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
228
|
236
|
464
|
| Fat (g) | 8 | 7 | 15 |
| Sat. Fat (g) | 4 | 4 | 8 |
| Protein (g) | 37 | 7 | 44 |
| Carb (g) | 0 | 40 | 40 |
| Fiber (g) | 0 | 9 | 9 |
| Sodium (mg) | 474 | 321 | 795 |
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