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Pork Tenderloin with Carrots, Mushrooms & Fennel
1 to 2-lb. organic pork tenderloin
1 teaspoon salt
½ to 1 teaspoon rosemary, crushed
⅛ teaspoon pepper
2 cups Our World Organics Baby Peeled Carrots
1½ cups sliced fennel
1 cup organic sliced mushrooms
1 tablespoon olive oil
Salt & pepper to taste
1 tablespoon flour
¾ cup chicken broth
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Directions:
1. Heat oven to 350° F. Place pork in shallow roasting pan. Combine salt, rosemary, and pepper; rub evenly over pork.
2. In large bowl, combine vegetables. Toss with olive oil, salt, and pepper. Arrange evenly around pork in pan. Roast uncovered at 350° F for 35 to 45 minutes or until meat thermometer inserted into roast reaches 140° F. Remove pork and vegetables from pan; cover to keep warm.
3. Stir 1 tablespoon flour into pan drippings; cook and stir over low heat until well combined and flour begins to brown, about 2 to 3 minutes. Add chicken broth and stir until smooth. Bring to a boil; reduce heat and simmer for 5 minutes or until desired consistency. Salt and pepper to taste.
4. Slice pork. Serve with vegetables and gravy. Refrigerate any leftovers.
Yield:
4 servings
Each serving provides 1 cup of vegetables.
The USDA Dietary Guidelines recommend Americans eat 5 to 6 cups of fruits & vegetables each day.
Nutrition information per serving:
Calories:
230 (32.5% calories from fat)
Fat:
8 g
Saturated Fat:
2 g
Trans Fat:
0 g
Cholesterol:
72 mg
Total Carbohydrate:
10 g
Dietary Fiber:
3 g
Protein:
28 g
Sodium:
515 mg
% Daily Value: Vitamin A 186%, Vitamin C 13%, Calcium 4%, Iron 12%
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