HERB-CRUSTED PORK TENDERLOIN WITH TOMATO RICE

Herb-Crusted Pork Tenderloin with Tomato Rice image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

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Ingredients

1 large pork tenderloin (about 1 1/4 pounds), trimmed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 bunch scallions, finely chopped
3 tablespoons finely chopped fresh parsley, plus more for topping
3 tablespoons finely chopped fresh dill
2 stalks celery, thinly sliced
4 cloves garlic, minced
1 cup converted rice
1 14-ounce can no-salt-added diced tomatoes
3 tablespoons grated parmesan cheese, plus more for topping

Steps:

Preheat the broiler and line a baking sheet with foil. Pat the pork dry, brush with 1 tablespoon olive oil and season with salt and pepper. Toss half each of the scallions, parsley and dill in a small bowl; rub all over the pork. Transfer to the baking sheet and set aside.
Heat the remaining 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Add the remaining scallions, the celery, garlic and rice. Cook, stirring, until the vegetables are tender, about 2 minutes. Add the tomatoes, 2 cups water and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium low; cover and gently simmer until the rice is tender, about 20 minutes.
Meanwhile, broil the pork, turning once, until lightly browned and a thermometer inserted into the center registers 145 degrees F, 16 to 20 minutes. Let rest 5 minutes.
Stir the parmesan and remaining parsley and dill into the rice; season with salt and pepper. Slice the pork and serve with the rice. Top with more parmesan and parsley.

Nutrition Facts : Calories 472 calorie, Fat 15 grams, SaturatedFat 4 grams, Cholesterol 84 milligrams, Sodium 698 milligrams, Carbohydrate 46 grams, Fiber 2 grams, Protein 37 grams