- 1 Tbsp dried plain breadcrumbs, plain variety
- 1 Tbsp fresh parsley, fresh, chopped
- 2 tsp rosemary, fresh, chopped
- 2 tsp olive oil
- 1 clove(s), medium garlic clove(s), minced
- 1/4 tsp table salt
- 1 pound(s) uncooked lean pork tenderloin, trimmed of all visible fat
- 2 medium uncooked zucchini
- 1/2 pound(s) cremini mushroom(s), fresh, thinly sliced
- 1/4 cup(s) white wine
- 2 Tbsp fat-free half-and-half
- 1/4 tsp black pepper, freshly ground
- 1/8 tsp ground nutmeg, or to taste
Preheat the oven to 450°F. Spray a small roasting pan with nonstick spray.
Combine the bread crumbs, parsley, rosemary, 1 teaspoon of the oil, the garlic, and salt in a small bowl. Rub the mixture all over the pork. Place the pork in the pan and roast until the topping is browned and an instant-read thermometer inserted into the thickest part of the pork registers 160°F for medium, 20–25 minutes. Transfer the pork to a carving board, let stand 10 minutes, then cut into about 16 slices.
Meanwhile, make shavings from the zucchini by running a vegetable peeler lengthwise down the zucchini. Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook until browned, about 5 minutes. Add the zucchini and cook, stirring gently, until the zucchini just begins to soften, about 3 minutes. Stir in the wine, half-and-half, pepper, and nutmeg; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and vegetables are tender, about 3 minutes. Serve with the pork. Yields 4 slices pork with generous 1/2 cup vegetable mixture per serving.