Pork Tenderloin with Creamy Dill Sauce
Shallot Smashed Potatoes and Broccoli
Ingredients
- 1 (1-lb) pork tenderloin, trimmed
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 1½ Tbsp minced garlic
- ½ Tbsp olive oil
- ½ cup heavy cream
- ¼ cup gluten-free chicken broth
- 2 Tbsp chopped fresh dill
Instructions
- Preheat oven to 425°F. Place pork on a baking sheet; sprinkle with ¼ 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
- ¾ lb small red potatoes, halved
- 2 shallots, sliced
- 1 Tbsp olive oil
- 1½ Tbsp butter
- 1 Tbsp minced garlic
- ¼ tsp salt
- ¼ tsp pepper
- 1 (12-oz) pkg broccoli florets
Side Dish Instructions
- Bring potatoes and water to cover to a boil in a saucepan; cook 5 minutes or until potatoes are fork-tender. Drain and transfer to a bowl.
- Meanwhile, cook shallots in hot oil in a skillet over medium-high heat 5 to 6 minutes or until browned and tender.
- Add shallots, butter, garlic, salt, and pepper to potatoes, smashing with a potato masher until desired consistency.
- Cook broccoli according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
325
|
221
|
546
|
| 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) | 438 | 294 | 732 |
| T. Sugs (g) | 1 | 5 | 6 |
| A. Sugs (g) | 0 | 0 | 0 |
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
