Herb Roasted Pork Tenderloin w/ Steamed Broccoli #SundaySupper #GGHoliday2013

Herb Roasted Pork Tenderloin w/ Steamed Broccoli #SundaySupper #GGHoliday2013 might be just the main course you are searching for. One serving contains 198 calories, 26g of protein, and 8g of fat. This gluten free, dairy free, and whole 30 recipe serves 4 and costs $1.18 per serving. 366 people were glad they tried this recipe. It is brought to you by Peanut Butter and Peepers. Head to the store and pick up pork tenderloin, olive oil, dill, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 50 minutes. With a spoonacular score of 96%, this dish is super. Garlic and Herb Pizza Puffs #SundaySupper #GGHoliday2013, Garlic And Herb Roasted Pork Tenderloin, and Herb-Roasted Pork Tenderloin with Pears are very similar to this recipe.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 45 minutes

 

Ingredients:

12 oz bag Broccoli Florets

1/4 cup vegetable broth or chicken broth

1/2 tsp. Gourmet Garden Dill Paste

1/2 tsp. Garden Gourmet Garlic Paste

1 tsp. Gourmet Garden Italian Herbs Paste

1 tbsp. olive oil

1 lbs pork tenderloin

Equipment:

oven

frying pan

bowl

pastry brush

aluminum foil

cutting board

Cooking instruction summary:

Preheat oven to 425 degreesLet pork sit out for a few minutes to take the chill off of it. This prevents the pork from sticking to the pan.Rinse pork and pat dry and season with salt and pepper. Place pork in an oven safe skillet and over medium heat, sear all sides of the pork, turning about every two to three minutes. When one side is seared, turn the meat over. Once browned remove from heat.Meanwhile in a bowl add 1 tablespoon olive oil, Gourmet Garden Garlic Paste, Gourmet Garden Italian Herbs Pasta and Gourmet Garden Dill Paste. Mix well.With a pastry brush, brush all sides of the pork with herb mixture. Add 1/4 cup of chicken broth to bottom of skillet and place in the oven for 35 minutes or until pork is cooked to 160 degrees. About half way through check to see if the liquid is evaporated, if so, add a pinch more chicken broth.While pork is cooking add broccoli to a bowl.In a small bowl add olive oil, Gourmet Garden Garlic. Pour garlic mixture of broccoli, mix well and let it sit for a few minutes, while you wait for the pork to finish cooking.Once pork is fully cooked, place onto a cutting board and cover with aluminum foil and let it rest for 5 minutes. Cut into slices.Meanwhile while pork is resting add broccoli to the pan the pork was in (discard any liquid in the pan, but don't wash the pan), add vegetable or chicken broth, cover and steam for 5 minutes until broccoli is fork tender.Add sliced pork and broccoli to serving plate.

 

Step by step:


1. Preheat oven to 425 degrees

2. Let pork sit out for a few minutes to take the chill off of it. This prevents the pork from sticking to the pan.Rinse pork and pat dry and season with salt and pepper.

3. Place pork in an oven safe skillet and over medium heat, sear all sides of the pork, turning about every two to three minutes. When one side is seared, turn the meat over. Once browned remove from heat.Meanwhile in a bowl add 1 tablespoon olive oil, Gourmet Garden Garlic Paste, Gourmet Garden Italian Herbs Pasta and Gourmet Garden Dill Paste.

4. Mix well.With a pastry brush, brush all sides of the pork with herb mixture.

5. Add 1/4 cup of chicken broth to bottom of skillet and place in the oven for 35 minutes or until pork is cooked to 160 degrees. About half way through check to see if the liquid is evaporated, if so, add a pinch more chicken broth.While pork is cooking add broccoli to a bowl.In a small bowl add olive oil, Gourmet Garden Garlic.

6. Pour garlic mixture of broccoli, mix well and let it sit for a few minutes, while you wait for the pork to finish cooking.Once pork is fully cooked, place onto a cutting board and cover with aluminum foil and let it rest for 5 minutes.

7. Cut into slices.Meanwhile while pork is resting add broccoli to the pan the pork was in (discard any liquid in the pan, but don't wash the pan), add vegetable or chicken broth, cover and steam for 5 minutes until broccoli is fork tender.

8. Add sliced pork and broccoli to serving plate.


Nutrition Information:

Quickview
197k Calories
25g Protein
7g Total Fat
5g Carbs
39% Health Score
Limit These
Calories
197k
10%

Fat
7g
12%

  Saturated Fat
1g
12%

Carbohydrates
5g
2%

  Sugar
1g
2%

Cholesterol
73mg
25%

Sodium
140mg
6%

Get Enough Of These
Protein
25g
52%

Vitamin C
77mg
94%

Vitamin K
90µg
86%

Vitamin B1
1mg
78%

Selenium
36µg
52%

Vitamin B6
1mg
51%

Vitamin B3
8mg
41%

Phosphorus
334mg
33%

Vitamin B2
0.48mg
28%

Potassium
730mg
21%

Zinc
2mg
17%

Vitamin B5
1mg
14%

Folate
53µg
13%

Magnesium
49mg
12%

Vitamin A
559IU
11%

Manganese
0.22mg
11%

Iron
1mg
10%

Vitamin B12
0.6µg
10%

Vitamin E
1mg
9%

Fiber
2g
9%

Copper
0.15mg
8%

Calcium
49mg
5%

Vitamin D
0.34µg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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