Herb Crusted Pork Roast with Port Wine Sauce
Herb Crusted Pork Roast with Port Wine Sauce provides 1g protein and 127 calories per serving — a pure-carb, zero-protein side or sauce component. Preps 8 servings quickly on the stovetop, ideal for adding flavor and calories when paired with protein-rich mains. Use this strategically to hit higher calorie targets without adding unnecessary protein.
Ingredients
- •Garlic
- •Rosemary, Fresh(30g)
- •Thyme, Fresh(30g)
- •2 tablespoons whole peppercorns
- •Pork Tenderloin, Boneless
The leanest pork cut. Do not confuse with pork loin (wider, fattier).
- •Kosher salt
- •Olive oil(30g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Olive oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Shallot
- •Port wine(240g)
- •6 whole peppercorns
- •Rosemary, Fresh
- •Butter(60g)
Instructions
- 1Preheat the oven to 375°F with a rack in the center position.
- 2Using a mortar and pestle, grind the garlic, rosemary, thyme, and peppercorns into a thick paste. (Alternatively, pulse the ingredients in a small food processor until a thick paste forms.)
- 3Trim any excess fat from the pork with a small knife and pat dry with paper towels. Rub the garlic-herb paste on all sides of the pork and then season generously with salt.
- 4In a Dutch oven or large cast-iron skillet, heat 2 tablespoons olive oil over medium-high until shimmering. Sear the tenderloin until browned on all sides, about 3 minutes per side, about 12 minutes total. Transfer the skillet to the oven and cook until the internal temperature of the pork reads 140°F on an instant-read thermometer, 15-20 minutes. Transfer the pork to a cutting board and tent loosely with foil.
- 5Set the same skillet over medium-high heat. Add the 1 tablespoon olive oil and the shallot and cook, stirring, until just tender, about 2 minutes.
- 6Pour in the port wine along with the peppercorns and rosemary. Bring to a low boil and cook, scraping up any browned bits from the bottom with a wooden spoon, until the liquid has reduced by half, about 10 minutes. Remove from the heat and whisk in the butter.
- 7Pour the sauce through a fine-mesh strainer into a small bowl and discard the solids. Let cool slightly.
- 8Thinly slice the pork roast and serve with port wine sauce alongside.
Nutrition — Per Serving
127
calories
1g
protein
12g
fat
- Carbohydrates
- 4g
- Saturated fat
- 4.8g
- Sodium
- 237 mg
- Dietary fiber
- 1.1g
8 servings per batch · ~51g each
Macro data sourced from USDA FoodData Central
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How much protein does Herb Crusted Pork Roast with Port Wine Sauce have per serving?
Each serving contains only 1g of protein and 127 calories, so this is not a viable primary protein source for macro tracking. The macros are 12g fat and 4g carbs per serving.
How long does Herb Crusted Pork Roast with Port Wine Sauce take to prep?
Listed as quick prep with 8 servings per batch on the stovetop. Due to the minimal protein content, this works best as a flavored side component rather than a standalone meal.
Is Herb Crusted Pork Roast with Port Wine Sauce good for muscle gain?
With only 1g of protein per serving, this recipe cannot contribute meaningfully to daily protein targets for muscle gain. It functions as a side or flavor component only and should be paired with high-protein mains.
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