Hannaford homepage
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Darjeeling-Crusted Pork with Cilantro Roasted Carrots One Star

Darjeeling-Crusted Pork with Cilantro Roasted Carrots

Get Ready

Servings: Serves 4

Prep Time: 15 minutes

Cook Time: 52 minutes

Ingredients: Add ingredients to List

5 Darjeeling tea bags or 5 tsp. loose Darjeeling tea
2 cloves garlic, minced
grated zest of 1 lemon
1 tsp. fennel seeds
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 (3/4 lb.) Nature''s Place Pork Tenderloins
1 Tbsp. fresh lemon juice
1 cup chopped cilantro

directions:

1. Position racks evenly in oven and preheat to 425 degrees F. Spray 2 baking sheets with cooking spray. Spread carrots on one pan. Drizzle with 3 tsp. of the oil and stir to coat. Roast until tender, about 30 minutes, stirring carrots halfway through.
2. If using teabags, cut open; pour tea into a small bowl. Add garlic, lemon zest, fennel seeds, salt, and pepper, and mix well. Rub mixture all over pork.
3. In a large nonstick skillet, heat remaining 1 tsp. oil over medium-high heat and brown both sides of the tenderloins, about 3 to 4 minutes total. (If this can't be done in one pan, brown one pork tenderloin after the other.) Transfer pork to second baking sheet. Roast in same oven as the carrots, on the other rack, until a thermometer inserted into the thickest part of the pork registers 145 degrees F, about 15 to 18 minutes.
4. Let pork rest for 5 minutes, then cut into 1/2- to 3/4-inch-thick slices and transfer to a serving platter. Transfer carrots to a bowl, toss with lemon juice and cilantro, and arrange on platter. Serve.
Source: Hannaford fresh Magazine, March - April 2015

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
5 Darjeeling tea bags or 5 tsp. loose Darjeeling tea  
2 cloves garlic, minced  
grated zest of 1 lemon  
1 tsp. fennel seeds  
1/4 tsp. kosher salt  
1/4 tsp. freshly ground black pepper  
2 (3/4 lb.) Nature''s Place Pork Tenderloins  
1 Tbsp. fresh lemon juice  
1 cup chopped cilantro  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 300 kcal (15%)
Calories from Fat 90 kcal (0%)
Total Fat 10 g (15%)
Saturated Fat 3 g (12%)
Cholesterol 110 mg (36%)
Sodium 270 mg (11%)
Total Carbohydrates 11 g (3%)
Dietary Fiber 3 g (12%)
Protein 40 g (66%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading