Roasted Pork Tenderloin & Broccoli (Atkins) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
2 (1 lb) pork tenderloin |
1 tablespoon olive oil |
1 teaspoon salt |
1 teaspoon pepper |
2 garlic cloves, chopped |
1 tablespoon minced fresh sage |
1/2 cup low sodium chicken broth |
2 tablespoons cold unsalted butter, cut into cubes |
1 large head broccoli, broken into florets |
1 small shallot, finely chopped |
2 tablespoons white wine |
1 tablespoon lemon juice, divided |
1/4 cup unsalted butter, cut into small pieces |
salt |
white pepper |
Directions:
1. 1. Heat oven to 450°F Pat tenderloins dry with paper towels. Combine oil, salt, pepper, garlic and sage in a small bowl; rub paste over tenderloins and set them in a shallow roasting pan. Roast until done to taste, about 20 minutes for medium (an instant-read thermometer inserted into the center of the loin will register 145° F). Transfer to cutting board and let stand while you prepare the sauce.
2. 2. Set pan over medium-high heat on stovetop. Add broth; cook and stir, scraping up brown bits from bottom of pan, until sauce has been reduced by half, about 10 minutes. Turn off heat; add butter and swirl pan to melt. Slice tenderloin and serve with sauce.
3. Part 2.
4. 1. Cook florets in a large pot of lightly salted water 5-7 minutes, until tender. Drain; return to pot to keep warm while you prepare sauce.
5. 2. Place shallots, wine and 1 tablespoon lemon juice in a small saucepan over medium heat. Simmer until reduced to 1 tablespoon. Reduce heat to very low; stir in a few small pieces of butter, swirling with a wire whisk until mostly melted.
6. 3. Gradually add the remaining butter, whisking constantly until sauce is smooth. Season with salt, white pepper and remaining lemon juice to taste.
7. 4. Do not allow sauce to boil. Pour sauce over broccoli.
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