Roast Pork Tenderloin with Zucchini “Noodles” Alfredo
- Total Time
Use a vegetable peeler to shave zucchini into wide strips, resembling fettuccini noodles.
dried plain breadcrumbs1 Tbsp, plain variety
fresh parsley1 Tbsp, fresh, chopped
rosemary2 tsp, fresh, chopped
olive oil2 tsp
garlic clove(s)1 clove(s), medium, minced
table salt¼ tsp
uncooked lean pork tenderloin1 pound(s), trimmed of all visible fat
uncooked zucchini2 medium
cremini mushroom(s)½ pound(s), fresh, thinly sliced
white wine¼ cup(s)
fat-free half-and-half2 Tbsp
black pepper¼ tsp, freshly ground
ground nutmeg⅛ tsp, 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.