Rosemary Crusted Pork with Mushrooms
- Preheat oven to 400 degrees. Pat pork dry, rub with 2 tsp oil. Chop rosemary. Stir together rosemary, .5 tsp salt, and .5 tsp pepper in a small bowl and sprinkle over pork.
- Heat an ovenproof skillet over medium-high. Add pork and cook until browned on all sides, about 4 minutes. Transfer skillet to oven and roast until the temperature in the thickets portion of the tenderloin is 145 degrees, about 14-16 minutes. Transfer pork to a cutting board, saving the drippings from the skillet. Let the pork rest 10 minutes.
- While pork rests, add remaining 4 tsp oil to drippings in skillet and heat over medium-high heat. Add mushrooms, .5 tsp salt, and .5 tsp pepper and cook stirring often until mushrooms begin to brown, 4-5 minutes. Add leeks and cook until mushrooms are deeply browns and leeks are tender, about 6 minutes. Stir in parsley and butter until melted.
- Cut pork into 12 slices and serve with mushrooms on top.
Calories: 264kcal | Carbohydrates: 7g | Protein: 27g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 81mg | Sodium: 677mg | Potassium: 856mg | Fiber: 1g | Sugar: 3g | Vitamin A: 620IU | Vitamin C: 7.6mg | Calcium: 26mg | Iron: 2.3mg
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