Pork Tenderloin with Dill Cream Sauce

Shallot Smashed Potatoes and Broccoli
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Ingredients

  • 2 (1-lb) pork tenderloins, trimmed
  • ¾ tsp salt, divided
  • ¾ tsp pepper, divided
  • 3 Tbsp minced garlic
  • 1 Tbsp olive oil
  • 1 cup heavy cream
  • ½ cup low-sodium chicken broth
  • ¼ cup chopped fresh dill

Instructions

  1. Preheat oven to 425°F. Place pork on a baking sheet; sprinkle with ½ tsp each salt and pepper. Bake 20 to 22 minutes or until a meat thermometer inserted reads 145°F. Let stand 5 minutes before slicing.
  2. Meanwhile, sauté garlic in hot oil in a saucepan over medium-high heat 2 to 3 minutes or until fragrant. Add cream, broth, dill, and ¼ tsp each salt and pepper; bring to a boil, reduce heat to a simmer, and cook 5 minutes or until thickened. Serve sauce with pork.

Side Dish Ingredients

  • 1½ lb small red potatoes, halved
  • 4 shallots, sliced
  • 2 Tbsp olive oil
  • 3 Tbsp butter
  • 2 Tbsp minced garlic
  • ½ tsp salt
  • ½ tsp pepper
  • 2 (12-oz) pkg broccoli florets

Side Dish Instructions

  1. Bring potatoes and water to cover to a boil in a large saucepan; cook 5 minutes or until potatoes are fork-tender. Drain and transfer to a bowl.
  2. Meanwhile, cook shallots in hot oil in a large skillet over medium-high heat 5 to 6 minutes or until browned and tender.
  3. Add shallot mixture, butter, garlic, salt, and pepper to potatoes, smashing with a potato masher until desired consistency.
  4. Cook broccoli according to package directions.

Nutritional Information

Main Side Total
Servings 6 6
Calories
324
221
545
Fat (g) 21 11 32
Sat. Fat (g) 11 4 15
Protein (g) 31 6 37
Carb (g) 3 28 31
Fiber (g) 0 5 5
Sodium (mg) 372 294 666

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