A dollop of crème fraîche stirred into the sauce adds just enough creaminess to balance this bright and flavorful dinner. Yum!
finely chopped mixed fresh herbs, such as parsley, mint, chives, rosemary and thyme
clove garlic, finely grated
grated lemon zest
red pepper flakes
plus 1 tablespoon olive oil
11/4-pound pork tenderloin
low-sodium chicken broth
apple cider vinegar
thyme leaves, finely chopped
- In small bowl, combine herbs, garlic, lemon zest, red pepper flakes, and 1/4 cup oil.
- Heat remaining tablespoon oil in large cast-iron skillet on medium-high. Season pork with 1 teaspoon salt and
cook until browned on all sides, 5 to 6 minutes. Brush herb mixture over top and sides of pork.
- Add chicken broth and vinegar to skillet, then transfer skillet to oven and roast until pork registers 140°F on instant-read thermometer inserted into thickest part, 18 to 25 minutes. Transfer to cutting board and let rest at least 10 minutes before slicing.
- Return skillet with liquid to medium-low and whisk in mustard and honey. Simmer until slightly thickened,
about 5 minutes; remove from heat and whisk in crème fraîche and thyme. Serve over sliced pork.
NUTRITIONAL INFORMATION (per serving): About 415 calories, 28.5 g fat (7.5 g saturated), 32 g protein, 750 mg sodium, 7 g carbohydrate, 1 g fiber
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