Roast pork tenderloin with zucchini “noodles” alfredo
Dried plain breadcrumbs
1 Tbsp, plain variety
1 Tbsp, fresh, chopped
2 tsp, fresh, chopped
1 medium clove(s), minced
Uncooked lean pork tenderloin
1 pound(s), trimmed of all visible fat
½ pound(s), fresh, thinly sliced
¼ tsp, freshly ground
⅛ 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.