Pork Tenderloin with Dijon“Roodles”

Pork Tenderloin with Dijon“Roodles”

Makes: 3 servings

Carbs per Serving: 6.33 grams

Protein per Serving: 3 grams

Fat per Serving: 17 grams

Ingredients:

         ¾lb fresh rutabaga, trimmed

         ¼stick butter

         ½lb pork tenderloin, sliced into 6 equal pieces

         ½cup chicken broth

         2 Tbsp extra virgin olive oil

         ¼cup heavy cream

         1 Tbsp Dijon mustard

         ¼tsp dried thyme

         Sea salt

         Freshly ground black pepper

 

Instructions:

  • Peel the rutabagas, and then use a spiralizer to slice them into noodles.
  • Boil salted water in a pot, then add the“roodles”and blanch for 5 minutes, or until tender. Drain thoroughly, and then set aside.
  • Place a non-stick saucepan over medium flame and add the butter and olive oil. Swirl to coat.
  • Add the sliced pork tenderloin and cook until browned all over, turning over only once. Place on a platter and set aside.
  • Pour the chicken broth in the same saucepan, then add the Dijon mustard, heavy cream, and dried thyme. Mix well until thoroughly combined.
  • Season the sauce to taste with salt and pepper, then return the pork and simmer over low flame for 15 minutes, or until cooked thoroughly.
  • Divide the roodles into three servings, then spoon the sauce on top. Divide the sliced pork among the servings, and then serve right away.