Creamy Dijon Pork Tenderloin
Roasted Asparagus and French Bread
Ingredients
- 2 (1-lb) pork tenderloins, trimmed
- ½ tsp salt
- ½ tsp pepper
- 1 Tbsp olive oil
- ¾ cup heavy cream
- ¾ cup low-sodium chicken broth
- 3 Tbsp Dijon mustard
- 2 Tbsp chopped fresh thyme (optional)
Instructions
- Preheat oven to 425°F. Sprinkle pork with salt and pepper.
- Brown pork on all sides in hot oil in an ovenproof skillet over medium-high heat 4 minutes. Transfer skillet to oven.
- Bake 12 to 15 minutes or until a meat thermometer inserted reads 145°F. Let stand 10 minutes before slicing.
- Meanwhile, cook cream, broth, and mustard in a saucepan over medium heat 6 minutes or until thickened. Stir in thyme, if desired. Serve sauce with pork.
Side Dish Ingredients
- 2 lb asparagus, trimmed
- 2 Tbsp olive oil
- 1 Tbsp chopped fresh thyme
- 8 oz French bread
Side Dish Instructions
- Preheat oven to 425°F. Toss together asparagus, oil, and thyme on a large rimmed baking sheet; spread in a single layer.
- Roast 15 minutes or until lightly browned.
- Meanwhile, cut bread into slices.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
289
|
159
|
448
|
| Fat (g) | 16 | 6 | 22 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 31 | 6 | 37 |
| Carb (g) | 1 | 23 | 24 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 467 | 229 | 696 |
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