Pork Tenderloin Dijon with Haricots Verts

10g CARB

Serves 4

Hands On 25 min.

Total 50 min.

• 3 tsp. olive oil
• 1 12- to 16-oz. natural pork tenderloin
• 2 tsp. herbes de Provence, crushed
• ¼ tsp. black pepper
• ⅛ tsp. salt
• 12 oz. fresh haricots verts (thin green beans)
• 1 cup thin wedges fennel bulb (1 medium)
• ¼ cup finely chopped shallot
• ¾ cup reduced-sodium chicken broth
• ¼ cup dry white wine, apple cider, or reduced-sodium chicken broth
• 2 Tbsp. heavy cream or half-and-half
• 2 tsp. Dijon-style mustard
• 2 Tbsp. snipped fresh parsley

1. Preheat oven to 425°F. Lightly brush 1 tsp. of the olive oil over pork. Sprinkle all over with herbes de Provence, pepper, and salt. Place pork in a 12-inch oven-going skillet.

2. In a large bowl toss green beans and fennel with the remaining 2 tsp. olive oil. Arrange vegetables around pork in skillet.

3. Roast 25 to 30 minutes or until pork is done (145°F), stirring vegetables once. Transfer pork and vegetables to a platter; cover to keep warm. Do not wipe out skillet.

4. Meanwhile, using hot pads, place skillet over medium. Add shallots to skillet; cook and stir about 2 minutes or until tender. Add broth and wine. Bring to boiling. Boil gently, uncovered, 5 minutes. Whisk in cream and mustard. Stir in parsley.

5. Slice pork. Serve with vegetables. Spoon sauce over top.

Tip Pork tenderloin that is not marked as natural may be injected with a salt solution. If you do choose a pork tenderloin that is not marked as natural, it may be larger in diameter and may need 5 to 10 minutes more roasting time.

PER SERVING (3 oz. pork + ¾ cup vegetables + about 1 Tbsp. sauce each) cal 205, fat 8 g (3 g sat. fat), chol 64 mg, sodium 301 mg, carb 10 g (3 g fiber, 5 g sugars), pro 21 g

GLOBAL

French cooking is remarkably simple. Everything for this dish, including the sauce, is made in one skillet.