Almond-Crusted Pork Tenderloin with Potatoes and Broccoli
Prep: 20 minutes
Roast: 20 minutes • Makes: 4 (2 slices pork, 1 cup potatoes, 1/2 cup broccoli) servings
Potatoes and Broccoli
1 pound baby red skin potatoes, quartered
2 garlic cloves, minced
2 tablespoons Weis Quality Pure Olive Oil
1 tablespoon finely chopped fresh parsley
1/2teaspoon Weis Quality Iodized Salt
1/2teaspoon Weis Quality Ground Black Pepper
6 cups broccoli florets
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
Pork Tenderloin
1/3cup Weis Signature Collection Panko Bread Crumbs
1 teaspoon dried Weis Quality Italian Seasoning
1/2teaspoon Weis Quality Onion Powder
1/2teaspoon McCormick® Smoked Paprika
1/2teaspoon Weis Quality Ground Black Pepper
2 small pork tenderloins (about 1 pound each)
2 tablespoons Weis Quality Dijon Mustard
1.Preheat oven to 400°; line 2 rimmed baking sheets with aluminum foil and spray with cooking spray.
2.Prepare Potatoes and Broccoli: On half of 1 prepared pan, toss potatoes, garlic, 1 tablespoon oil, parsley, salt and pepper; on opposite side, toss broccoli, lemon juice, lemon zest and remaining 1 tablespoon oil.
3.Prepare Pork Tenderloin: In a food processor, pulse 1/4 cup almonds until finely ground; add remaining almonds and pulse until small pieces remain. Transfer almonds to medium bowl; stir in bread crumbs, Italian seasoning, onion powder, paprika and pepper. Makes about 3/4 cup plus 2 tablespoons.
4.Place pork on second prepared pan; brush all sides with mustard, then coat with almond mixture. Roast pork and vegetables 20 minutes or until internal temperature of pork reaches 145° and vegetables are tender.
5.Cut 1 pork tenderloin into 8 slices; serve with potatoes and 2 cups broccoli. Slightly cool remaining pork tenderloin and broccoli; wrap with aluminum foil and refrigerate up to 2 days. Use leftover pork and broccoli in the Mediterranean Grain Bowl with Almond-Crusted Pork Tenderloin recipe.
Approximate nutritional values per serving:
328 Calories, 11g Fat (2g Saturated), 61mg Cholesterol, 476mg Sodium,
30g Carbohydrates, 5g Fiber, 3g Sugars, 0g Added Sugars, 28g Protein
Cooking Tip:
The National Pork Board recommends cooking chops, roasts, loins, and tenderloin to an internal temperature of 145°F, followed by a three-minute rest.