Herb-Crusted Pork Tenderloin with Tomato Basil Mustard Sauce and Roasted Garlic Rosemary Potatoes

Ingredients

• 1.5 lb Pork Tenderloin (trimmed, patted dry)
• 1 tsp Salt (fine sea salt)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Pork Spice Blend (e.g., paprika, garlic powder, onion powder)
• 2 tbsp All-Purpose Flour (for light dredging)
• 2 tbsp Vegetable Oil (high‑heat oil)
• 1 tbsp Unsalted Butter (cut into cubes)
• 2 tbsp Dijon Mustard (smooth)
• 2 medium Tomatoes (diced)
• 0.25 cup Fresh Basil (chopped)
• 0.25 cup Heavy Cream (for sauce richness)
• 1 tsp Fresh Thyme (leaves only)
• 3 cloves Garlic (minced)
• 1 tbsp Soy Sauce (low sodium preferred)
• 1 tbsp Honey (light)
• 1 tsp Fresh Rosemary (finely chopped)
• 2 large Potatoes (peeled and cubed (about 1.5 lb))
• 2 tbsp Olive Oil (extra virgin)
• 1 tsp Potato Spice Mix (e.g., paprika, salt, pepper)
• 1 large Boiled Egg (sliced for garnish)
• 0.25 cup Processed Cheese (shredded, mild cheddar style)
• 0.5 cup Spicy Carrots (pre‑made or carrot sticks tossed with chili flakes)
• 4 pieces Crab Sticks (shredded)
• 2 tbsp Mayonnaise (regular)

Instructions

1. Season and Dredge the Pork

   Pat the pork tenderloin dry, then rub with salt, black pepper, and the pork spice blend. Lightly coat all sides with the flour.

   Time: PT10M

2. Prepare Tomato Basil Mustard Sauce

   In a saucepan combine diced tomatoes, chopped basil, Dijon mustard, heavy cream, thyme leaves, minced garlic, soy sauce, and honey. Bring to a gentle simmer over low heat, stirring occasionally.

   Time: PT10M

   Temperature: Low heat

3. Prep Potatoes

   Peel and cube the potatoes into 1‑inch pieces. Toss them in a bowl with olive oil, rosemary, and the potato spice mix until evenly coated.

   Time: PT10M

4. Par‑Boil Potatoes

   Place the seasoned potatoes in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook for 15 minutes until just fork‑tender.

   Time: PT15M

   Temperature: 212°F

5. Roast Potatoes

   Preheat the oven to 400°F. Drain the potatoes, spread them on a parchment‑lined baking sheet, and roast for 20 minutes, turning halfway, until golden and crisp.

   Time: PT20M

   Temperature: 400°F

6. Sear and Finish Pork

   Heat vegetable oil in a skillet over medium‑high heat. Add butter, then place the flour‑coated pork tenderloin in the pan. Sear each side for about 3½ minutes (total 7 minutes) until a brown crust forms. Reduce heat to low, pour the prepared tomato‑basil‑mustard sauce over the pork, cover, and simmer for 20 minutes until the internal temperature reaches 145°F.

   Time: PT27M

   Temperature: Medium‑high for sear, low for simmer

7. Assemble Spicy Carrot‑Crab Salad

   In a small bowl combine shredded crab sticks, spicy carrots, mayonnaise, and sliced boiled egg. Toss gently and sprinkle shredded processed cheese on top.

   Time: PT5M

8. Plate and Serve

   Slice the rested pork tenderloin into medallions, arrange on a serving platter, spoon over the tomato‑basil‑mustard sauce, add a side of roasted potatoes, and place the carrot‑crab salad beside it. Garnish with extra basil if desired.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

35g

Carbohydrates

45g

Fat

25g

Fiber

5g