Roast Pork Tenderloin with Zucchini "Noodles" Alfredo

Zucchini noodles are a much healthier version of pasta noodles and they taste great. That said, you'll love this Roast Pork Tenderloin with Zucchini "Noodles" Alfredo recipe, it's delicious!

Photo by Heather S.

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

Ingredients

  • 1

    tablespoon plain dry bread crumbs

  • 1

    tablespoon chopped fresh parsley

  • 2

    teaspoons chopped fresh rosemary

  • 2

    teaspoons extra-virgin olive oil

  • 1

    garlic clove, minced 1/4 teaspoon salt

  • 1

    (1-pound) pork tenderloin, trimmed of all visible fat

  • 2

    medium zucchini

  • 1/2

    pound fresh white mushrooms, thinly sliced

  • 1/4

    cup dry white wine

  • 2

    tablespoons fat-free half-and-half

  • 1/4

    teaspoon freshly ground pepper

  • Pinch nutmeg

Directions

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. POINTS value: 5.

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