Roasted Pork Tenderloin & Broccoli (Atkins)
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
6
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. 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. 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.
- Part 2.
- 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.
- 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.
- 3. Gradually add the remaining butter, whisking constantly until sauce is smooth. Season with salt, white pepper and remaining lemon juice to taste.
- 4. Do not allow sauce to boil. Pour sauce over broccoli.
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