Name: Herb-Crusted Pork Tenderloin with Tomato Rice
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 large pork tenderloin (about 1 1/4 pounds), trimmed; 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 1 bunch scallions, finely chopped; 3 tablespoons finely chopped fresh parsley, plus more for topping; 3 tablespoons finely chopped fresh dill; 2 stalks celery, thinly sliced; 4 cloves garlic, minced; 1 cup converted rice; 1 14-ounce can no-salt-added diced tomatoes; 3 tablespoons grated parmesan cheese, plus more for topping

Directions

Preheat the broiler and line a baking sheet with foil. Pat the pork dry, brush with 1 tablespoon olive oil and season with salt and pepper. Toss half each of the scallions, parsley and dill in a small bowl; rub all over the pork. Transfer to the baking sheet and set aside.
Heat the remaining 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Add the remaining scallions, the celery, garlic and rice. Cook, stirring, until the vegetables are tender, about 2 minutes. Add the tomatoes, 2 cups water and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium low; cover and gently simmer until the rice is tender, about 20 minutes.
Meanwhile, broil the pork, turning once, until lightly browned and a thermometer inserted into the center registers 145 degrees F, 16 to 20 minutes. Let rest 5 minutes.
Stir the parmesan and remaining parsley and dill into the rice; season with salt and pepper. Slice the pork and serve with the rice. Top with more parmesan and parsley.