Pork Tenderloin with Shallot Cream Sauce
Roasted Potatoes and Broccoli
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 2 (1-lb) pork tenderloins, trimmed
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- 2 shallots, diced
- 2 Tbsp olive oil
- ¾ cup low-sodium chicken broth
- ¾ cup heavy cream
- ½ cup chopped fresh parsley
Instructions
- Preheat oven to 450°F. Place pork on a greased rimmed baking sheet; sprinkle with ½ tsp each salt and pepper. Bake 18 to 20 minutes or until a meat thermometer inserted reads 145°F. Let stand 3 minutes before slicing.
- Meanwhile, cook shallots in hot oil in a large saucepan over medium-high heat 4 to 5 minutes or until tender.
- Add broth, cream, and ¼ tsp each salt and pepper; reduce heat to medium, and cook 6 to 8 minutes or until thickened. Stir in parsley. Serve sauce with pork.
Side Dish Ingredients
- 1½ lb small red potatoes, halved
- 2 (12-oz) pkg broccoli florets
- 6 Tbsp olive oil
- 2 tsp Italian seasoning
- ¾ tsp salt
- ¾ tsp pepper
Side Dish Instructions
- Preheat oven to 450°F. Toss together all ingredients. Divide between two large rimmed baking sheets; spread in a single layer.
- Roast 20 minutes or until browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
310
|
231
|
541
|
| Fat (g) | 19 | 14 | 33 |
| Sat. Fat (g) | 9 | 2 | 11 |
| Protein (g) | 32 | 6 | 38 |
| Carb (g) | 3 | 25 | 28 |
| Fiber (g) | 1 | 5 | 6 |
| Sodium (mg) | 388 | 342 | 730 |
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