Herb-Crusted Pork Tenderloin with Tomato Rice

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.