ROAST PORK TENDERLOIN WITH ZUCCHINI "NOODLES" ALFREDO RECIPE - (2.8/5)

Roast Pork Tenderloin with Zucchini

Provided by HeatherS

Number Of Ingredients 12

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

Steps:

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.