Herb-Crusted Pork Tenderloin with Roasted Vegetables
25min
45min
5
722
Chef's Note
For the juiciest pork tenderloin, use a meat thermometer and remove it from the oven when it reaches 140°F, as it will continue cooking while resting to reach the safe temperature of 145°F. The almond flour crust provides a delicious low-carb alternative to traditional breadcrumbs while adding healthy fats and keeping the pork moist.
Tags
Ingredients
2.5 pounds pork tenderloin
6 tablespoons olive oil
2 tablespoons fresh rosemary
2 tablespoons fresh thyme
6 cloves garlic
3 tablespoons Dijon mustard
1/2 cup almond flour
1/2 cup grated Parmesan cheese
3 large bell peppers (mixed colors)
3 medium zucchini
2 large red onion
1 bunch asparagus
1 pound Brussels sprouts
4 tablespoons butter
1 cup heavy cream
1/2 cup chicken broth
2 teaspoons salt
1 teaspoon black pepper
8 slices bacon
3 tablespoons avocado oil
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Mince 6 cloves of garlic and finely chop 2 tablespoons each of fresh rosemary and thyme.
- 3
Pat dry 2.5 pounds of pork tenderloin with paper towels and season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- 4
In a small bowl, mix 3 tablespoons Dijon mustard with 2 tablespoons olive oil, half the minced garlic, and half the chopped herbs.
- 5
In another bowl, combine 1/2 cup almond flour, 1/2 cup grated Parmesan cheese, and the remaining herbs.
- 6
Brush the pork tenderloin with the mustard mixture, then coat with the almond flour-herb mixture, pressing gently to adhere.
- 7
Heat 2 tablespoons avocado oil in a large oven-safe skillet over medium-high heat. Sear the pork on all sides until golden brown, about 6-8 minutes total.
- 8
Transfer the skillet to the oven and roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
- 9
While the pork is roasting, cut 3 bell peppers, 3 zucchini, and 2 red onions into 1-inch pieces. Trim 1 bunch of asparagus and halve 1 pound of Brussels sprouts.
- 10
Cook 8 slices of bacon in a large skillet until crispy. Remove, let cool, then crumble. Reserve 2 tablespoons of bacon fat.
- 11
In a large bowl, toss the prepared vegetables with 4 tablespoons olive oil, 2 tablespoons bacon fat, remaining minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- 12
Spread vegetables on two large baking sheets, ensuring they're not overcrowded. Roast in the oven alongside the pork for about 25-30 minutes, stirring halfway through, until caramelized and tender.
- 13
When the pork is done, transfer to a cutting board and let rest for 10 minutes tented with foil.
- 14
Meanwhile, make a quick pan sauce: Return the pork skillet to medium heat, add 4 tablespoons butter and remaining 1 tablespoon avocado oil.
- 15
Once butter is melted, add 1/2 cup chicken broth and scrape up any browned bits from the bottom of the pan.
- 16
Stir in 1 cup heavy cream and simmer until slightly thickened, about 5 minutes.
- 17
Slice the pork tenderloin into 1/2-inch medallions.
- 18
Toss the roasted vegetables with the crumbled bacon.
- 19
Serve each portion with pork medallions, a generous helping of roasted vegetables, and a drizzle of the cream sauce.
Nutrition Information (per serving)
722
56g
36g
39g
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