Roasted Pork Tenderloin with Broccoli

Serves N/A

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Directions

Pork tenderloin is a small, tender muscle that roasts quickly for an easy but elegant main course. A hot oven temperature ensures quick roasting to maintain natural tenderness. 1. Heat oven to 450°F. Pat tenderloins dry with paper towels. Combine oil, salt, pepper, garlic and sage in a small bowl; rub paste over tenderloins and set them in a shallow roasting pan. Roast until done to taste, about 20 minutes for medium (an instant-read thermometer inserted into the center of the loin will register 145° F). Transfer to cutting board and let stand while you prepare the sauce. 2. Set pan over medium-high heat on stovetop. Add broth; cook and stir, scraping up brown bits from bottom of pan, until sauce has been reduced by half, about 10 minutes. Turn off heat; add butter and swirl pan to melt. Slice tenderloin and serve with sauce. Broccoli White butter sauce, or "beurre blanc", is a simple butter emulsion, made by whisking pieces of butter into a sauce gradually. Mustard, chopped herbs or citrus rind may be added to vary its flavor. 1. Cook florets in a large pot of lightly salted water 5-7 minutes, until tender. Drain; return to pot to keep warm while you prepare sauce. 2. Place shallots, wine and 1 tablespoon lemon juice in a small saucepan over medium heat. Simmer until reduced to 1 tablespoon. Reduce heat to very low; stir in a few small pieces of butter, swirling with a wire whisk until mostly melted. 3. Gradually add the remaining butter, whisking constantly until sauce is smooth. Season with salt, white pepper and remaining lemon juice to taste.

Ingredients

  • 4. Do not allow sauce to boil. Pour sauce over broccoli.2 (1-pound) pork tenderloins
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 garlic cloves, chopped
  • 1 tablespoon minced fresh sage
  • 1/2 cup lower sodium chicken broth
  • 2 tablespoons cold unsalted butter, cut into cubes
  • Broccoli
  • 1 large head broccoli, broken into florets
  • 1 small shallot, finely chopped
  • 2 tablespoons white wine
  • 1 tablespoon lemon juice, divided
  • 1/2 stick (2 ounces) cold, unsalted butter, cut into small pieces
  • Salt
  • White pepper

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