Roast pork tenderloin with zucchini “noodles” alfredo

4
4
4
Smartpoints value per serving
Total Time
53 min
Prep
12 min
Cook
41 min
Serves
4
Difficulty
Easy
We love using thinly sliced vegetables, such as zucchini, in the place of noodles, which cuts down significantly on the carbs and calories. It nicely complements roast pork tenderloin that's been rubbed with a mixture of breadcrumbs, parsley, rosemary, olive oil, garlic, and salt. Simply use a vegetable peeler to shave the zucchini into wide strips, resembling fettuccini noodles. After browning some cremini mushrooms, add the zucchini noodles, white wine, half-and-half, black pepper, and ground nutmeg and bring to a simmer to let the flavors meld together. You can serve the zucchini noodles all on their own if you want a delicious vegetarian entrée as well.

Ingredients

dried plain breadcrumbs

1 Tbsp, plain variety

fresh parsley

1 Tbsp, fresh, chopped

rosemary

2 tsp, fresh, chopped

olive oil

2 tsp

garlic clove(s)

1 medium clove(s), minced

table salt

¼ tsp

uncooked lean pork tenderloin

1 pound(s), trimmed of all visible fat

uncooked zucchini

2 medium

cremini mushroom(s)

½ pound(s), fresh, thinly sliced

white wine

¼ cup(s)

fat-free half-and-half

2 Tbsp

black pepper

¼ tsp, freshly ground

ground nutmeg

tsp, or to taste

Instructions

  1. Preheat the oven to 450°F. Spray a small roasting pan with nonstick spray.
  2. 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.
  3. 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.

A happier, healthier you starts here