Almond-crusted pork tenderloin with roasted carrots and broccoli
8
- Prep Time10 mins
- Total Time45 mins
- Makes4 servings
Photo, Erik Putz.
Ingredients
1/2 cup chopped almonds
1/4 cup panko
2 tbsp chopped fresh rosemary, or 2 tsp dried rosemary
1 tbsp butter, melted
3/4 tsp salt, divided
2 small pork tenderloins, (1 kg)
4 tsp Dijon mustard
454-g bag small carrots, quartered lengthwise
1 head broccoli, cut into florets
1 pint grape tomatoes
4 tsp olive oil
Instructions
PREHEAT oven to 400F. Line 2 rimmed baking sheets with foil. Set a rack on 1 sheet.
STIR almonds with panko, rosemary and butter in a large shallow dish. Sprinkle 1/2 tsp salt over pork, then brush with mustard. Roll pork in panko mixture and lay on prepared rack.
TOSS carrots, broccoli and tomatoes with oil and remaining 1/4 tsp salt on the other baking sheet.
ROAST pork in top third and vegetables in bottom third of oven until an instant-read thermometer inserted into the thickest part of meat reads 160F and carrots are tender, about 35 min.
SLICE pork and serve with vegetables.
Nutrition (per serving)
Calories 466, Protein 60g, Carbohydrates 19g, Fat 17g, Fibre 6g, Sodium 706mg.
Excellent source of Vitamin C.