Herb-Crusted Pork Tenderloin with Tomato Rice
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 472 calorie
- Total Fat
- 15 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 84 milligrams
- Sodium
- 698 milligrams
- Carbohydrates
- 46 grams
- Dietary Fiber
- 2 grams
- Protein
- 37 grams
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
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.