Almond-crusted pork tenderloin with roasted carrots and broccoli

2

PREP TIME

10 min

TOTAL TIME

45 min

Serves

4

Almond-crusted pork tenderloin with roasted carrots and broccoli

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.

Dessert: How to make a ginger-beer ice cream float

Nutrition (per serving)

  • Calories
  • 466,
  • Protein
  • 60 g,
  • Carbohydrates
  • 19 g,
  • Fat
  • 17 g,
  • Fibre
  • 6 g,
  • Sodium
  • 706 mg.
  • Excellent source of
  • Vitamin C
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