Pork Tenderloin with Dill Cream Sauce
Shallot Smashed Potatoes and Broccoli
Wine Recommendation
Sutter Home Chardonnay
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
- 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.
- 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
- 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.
- Meanwhile, cook shallots in hot oil in a large skillet over medium-high heat 5 to 6 minutes or until browned and tender.
- Add shallot mixture, butter, garlic, salt, and pepper to potatoes, smashing with a potato masher until desired consistency.
- Cook broccoli according to package directions.
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