Pork Tenderloin with Buttered Mushrooms & Zucchini
414
Calories
45g
Protein
9g
Carbs
24g
Fat
Seared pork tenderloin with mushrooms and zucchini cooked soft in butter and garlic. Simple and low-carb.
This is a big plate on purpose. With no starch, the vegetables are what keep you full.
Protein 45g · Carbs 9g · Fat 24g
12 min
Prep
22 min
Cook
$4
Per Plate
414
Calories
What You Need
- 5 oz pork tenderloin
- 1.5 cups cooked mushrooms (from about 3 cups raw sliced)
- 1 cup cooked zucchini (from about 1.5 cups raw sliced)
- 1 cup cooked spinach (from 10 oz raw, one bag)
- 1.5 tbsp butter
- 1 clove garlic, minced
- salt and pepper
- 1 tbsp olive oil
- 10 oz pork tenderloin
- 3 cups cooked mushrooms (from about 3 cups raw sliced)
- 2 cup cooked zucchini (from about 1.5 cups raw sliced)
- 2 cup cooked spinach (from 10 oz raw, one bag)
- 3 tbsp butter
- 2 clove garlic, minced
- salt and pepper
- 2 tbsp olive oil
- 15 oz pork tenderloin
- 4 1/2 cups cooked mushrooms (from about 3 cups raw sliced)
- 3 cup cooked zucchini (from about 1.5 cups raw sliced)
- 3 cup cooked spinach (from 10 oz raw, one bag)
- 4 1/2 tbsp butter
- 3 clove garlic, minced
- salt and pepper
- 3 tbsp olive oil
- 20 oz pork tenderloin
- 6 cups cooked mushrooms (from about 3 cups raw sliced)
- 4 cup cooked zucchini (from about 1.5 cups raw sliced)
- 4 cup cooked spinach (from 10 oz raw, one bag)
- 6 tbsp butter
- 4 clove garlic, minced
- salt and pepper
- 4 tbsp olive oil
Before You Start
Pull the pork out about 10 minutes ahead, pat it dry, slice the mushrooms and zucchini, rinse the spinach, and season the pork with salt and pepper while the pan heats.
How To Make It
- Warm a dry pan over medium high, about 2 minutes, until a drop of water skitters and sizzles.
- Warm the olive oil in a skillet over medium, about 1 minute, until it shimmers.
- Sear the pork, turning to brown all sides, 6 to 8 minutes, until it reaches 145°F in the center, then move it to a plate to rest 3 minutes.
- In the same pan, melt the butter with the garlic, about 1 minute, until it foams and smells fragrant.
- Add the mushrooms and cook, 5 to 6 minutes, until browned and their liquid has cooked off.
- Add the zucchini and cook, 3 to 4 minutes, until tender and lightly golden.
- Add the spinach and cook, 1 to 2 minutes, until it wilts.
- Slice the pork, plate it with the buttered mushrooms, zucchini, and spinach, and serve warm.
Fix It: If the pork is still faintly pink at 145°F it is safe to eat, but if you want it firmer, cover it and let the rest carry it a little further.
Air Fryer
- Heat the air fryer to 380F.
- Add the ingredients you would cook on the stove or in the oven in a single layer, without crowding the basket.
- Cook for about 22 minutes, shaking the basket halfway, until cooked through and lightly crisp.
- Let it rest a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
- Calories414
- Protein45g
- Carbs9g
- Fat24g
- Fiber4g
- Sodium131mg
Bonus Benefits
- Joint Comfort
- A Healthy Weight
Reported to quietly support, as I've found in my research.
Chef's Wisdom:
Pork: lean protein and B vitamins, reported to keep you full.
Mushrooms: B vitamins and umami, reported to add savory depth.
Pork: lean protein and B vitamins, reported to keep you full.
Mushrooms: B vitamins and umami, reported to add savory depth.
Tools For This Recipe
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