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14Ingredients
30Minutes
250Calories
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Description
A savory pork tenderloin dish with cauliflower and parsnips.
Ingredients
US|METRIC
6 SERVINGS
- 1 lb. pork tenderloin
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. garlic powder
- 2 sprigs fresh thyme
- 1 tsp. summer savory (or Italian seasoning)
- 1/2 tsp. coriander
- 2 tsp. vegetable oil (for cooking)
- 1 head cauliflower (cut into florets)
- 2 parsnips (medium, peeled)
- salt
- pepper
- 2 Tbsp. butter
- 3 oz. cream cheese
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Directions
- Make cauliflower-parsnip puree: Place cauliflower and parsnips in a medium sauce pan. Cover with water. Bring to a boil and simmer until vegetables are tender. Drain well. Transfer to a blender. Add salt, pepper, butter and cream cheese. Blend until smooth. Season with more salt and pepper if needed. Set aside.
- Make the pork tenderloin: Preheat oven to 400 degrees F. Place rack in the middle. Trim tenderloin of silver skin and fat. Pierce with a fork or blade tenderizer a few times.
- In a bowl combine salt, pepper, garlic powder, fresh thyme, savory seasoning and ground coriander. Rub them into the meat until evenly coated.
NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat6g30% |
| Trans Fat0g |
| Cholesterol75mg25% |
| Sodium670mg28% |
| Potassium790mg23% |
| Protein19g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber5g20% |
| Sugars4g |
| Vitamin A8% |
| Vitamin C90% |
| Calcium8% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Amanda Williams 3 years ago
I didn’t make the parsnip purée but the pork tenderloin turned out perfect. It wasn’t cooked through based on the time in the recipe but I cooked it for about 15 min longer in the oven and it came out perfect. Family loved it.