Porcini Crusted Pork Tenderloin
Cauliflower-Quinoa Pilaf
Wine Recommendation
Meiomi Pinot Noir
Ingredients
- ½ (1-oz) pkg dried porcini mushrooms (see Note)
- 1½ tsp chopped fresh thyme
- ½ tsp black peppercorns
- ½ tsp salt
- 2 small cloves garlic, minced
- 1 pork tenderloin (1 lb)
- 2 Tbsp olive oil, divided
- 2 Tbsp butter
- 1½ Tbsp freshly grated Parmesan cheese
- ⅛ tsp pepper
Instructions
- Preheat oven to 400°F. Pulse mushrooms, thyme, peppercorns, and salt in a spice grinder or coffee grinder (see Note) until coarsely ground; stir in garlic. Rub pork with 1 Tbsp oil and mushroom mixture.
- Sear pork in 1 Tbsp hot oil in a large skillet 6 minutes or until browned on all sides, turning occasionally. Transfer to a large roasting pan. Bake 15 minutes or until a meat thermometer inserted into center reads 145°F. Let stand 5 to 10 minutes before slicing.
- Meanwhile, mix together butter, cheese, and pepper in a small bowl. Serve pork with butter mixture.
Side Dish Ingredients
- 1 (10-oz) pkg frozen riced cauliflower
- ¼ cup quinoa, rinsed
- ⅓ cup water
- 2 Tbsp chopped fresh parsley
- 1 Tbsp butter
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Bring cauliflower, quinoa, and water to a boil in a saucepan over medium-high heat.
- Cover, reduce heat, and simmer 10 to 15 minutes or until quinoa is tender and liquid is evaporated. Stir in parsley, butter, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
342
|
109
|
451
|
| Fat (g) | 21 | 5 | 26 |
| Sat. Fat (g) | 8 | 3 | 11 |
| Protein (g) | 34 | 4 | 38 |
| Carb (g) | 3 | 14 | 17 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 575 | 248 | 823 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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