Herb Crusted Pork Tenderloin
A judicious amount of butter is used to brown the pork and sauté the shallots and garlic, resulting in a robust dish with minimal fat. Use all spinach, if you prefer. Roast an extra head of garlic, which you can spread on a sliced baguette.
Recipe by Cooking Light March 2007
Credit: Randy Mayor; Styling: Cindy Barr
Recipe Summary test
289 calories; calories from fat 31%; fat 9.9g; saturated fat 5g; mono fat 3.2g; poly fat 0.7g; protein 27.9g; carbohydrates 22.4g; fiber 3.9g; cholesterol 89mg; iron 3.2mg; sodium 665mg; calcium 90mg.