1 teaspoon caraway seeds, crushed
1 teaspoon paprika
Kosher salt and freshly ground pepper
1 large pork tenderloin (about 1/2 pounds)
1 tablespoon plus 1 teaspoon extra virgin olive oil
8 ounces shiitake mushrooms, stemmed and sliced
4 cloves garlic, chopped
12 cups shredded Brussels sprouts blend (with kale, broccoli, and cabbage; from two 10-ounce bags)
1 1/2 cups low-sodium chicken broth
1/4 cup chopped fresh dill
Grated zest of 1/2 lemon
1/2 cup heavy cream
1. Preheat the oven to 450°. Mix the caraway seeds, paprika and 1.2 teaspoon each salt and pepper in a small bowl. Put the pork in a large ovenproof skillet and rub all over with 1 teaspoon olive oil; season with the spice mixture. Roast 15 minutes, then flip and scatter the mushrooms around the pork. Continue roasting until the pork is browned and the thermometer inserted into the center registers 145°, about 10 more minutes.
2. Meanwhile, heat the remaining 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the garlic and cook, stirring, until it starts browning, about 1 minute. Stir in the shredded vegetables, 1 cup chicken broth and 1/2 teaspoon salt. Cover and cook until the greens are wilted, about 10 minutes. Stir in the dill and lemon zest; keep warm over low heat.
3. Transfer the pork to a cutting board. Put the skillet with the mushrooms over medium heat; add the remaining 1/2 cup chicken broth and scrape up and browned bits from the bottom of the pan. Bring to a boil, then add the heavy cream. Return to a boil, then immediately remove from the heat. Slice the pork and top with the mushroom sauce. Serve with the vegetables.
Per Serving: Calories 440; Fat 23 g (Saturated 9 g); Cholesterol 140 mg; Sodium 440 mg; Carbohydrate 18 g; Fiber 6 g; Sugars 5 g; Protein 44 g
1 teaspoon paprika
Kosher salt and freshly ground pepper
1 large pork tenderloin (about 1/2 pounds)
1 tablespoon plus 1 teaspoon extra virgin olive oil
8 ounces shiitake mushrooms, stemmed and sliced
4 cloves garlic, chopped
12 cups shredded Brussels sprouts blend (with kale, broccoli, and cabbage; from two 10-ounce bags)
1 1/2 cups low-sodium chicken broth
1/4 cup chopped fresh dill
Grated zest of 1/2 lemon
1/2 cup heavy cream
1. Preheat the oven to 450°. Mix the caraway seeds, paprika and 1.2 teaspoon each salt and pepper in a small bowl. Put the pork in a large ovenproof skillet and rub all over with 1 teaspoon olive oil; season with the spice mixture. Roast 15 minutes, then flip and scatter the mushrooms around the pork. Continue roasting until the pork is browned and the thermometer inserted into the center registers 145°, about 10 more minutes.
2. Meanwhile, heat the remaining 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the garlic and cook, stirring, until it starts browning, about 1 minute. Stir in the shredded vegetables, 1 cup chicken broth and 1/2 teaspoon salt. Cover and cook until the greens are wilted, about 10 minutes. Stir in the dill and lemon zest; keep warm over low heat.
3. Transfer the pork to a cutting board. Put the skillet with the mushrooms over medium heat; add the remaining 1/2 cup chicken broth and scrape up and browned bits from the bottom of the pan. Bring to a boil, then add the heavy cream. Return to a boil, then immediately remove from the heat. Slice the pork and top with the mushroom sauce. Serve with the vegetables.
Per Serving: Calories 440; Fat 23 g (Saturated 9 g); Cholesterol 140 mg; Sodium 440 mg; Carbohydrate 18 g; Fiber 6 g; Sugars 5 g; Protein 44 g
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