Herb-Crusted Pork Tenderloin with Tomato Rice

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
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.

  • Photograph by Charles Masters


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