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
- 1Mince the fresh garlic, rosemary, and thyme together into a thick paste using a mortar and pestle (or pulse in a food processor until combined). Trim any excess fat from the pork tenderloin and pat dry with paper towels, then rub the herb paste evenly over all sides and season generously with salt.
- 2Heat the olive oil in a large skillet over medium-high heat until shimmering (about 1–2 minutes). Sear the pork tenderloin on all sides for 3 minutes per side, about 12 minutes total, until deeply browned on the exterior.
- 3Reduce heat to medium-low and continue cooking the pork in the same skillet for 15–20 minutes, uncovered, until an instant-read thermometer inserted into the thickest part reads 140°F (medium-rare doneness). Transfer the pork to a cutting board and tent loosely with foil.
- 4Add the olive oil and minced shallot to the same skillet over medium heat and cook, stirring occasionally, for 2–3 minutes until the shallot is tender and beginning to soften.
- 5Pour the port wine into the skillet and bring to a low boil over medium-high heat for 10–12 minutes, scraping up browned bits from the bottom with a wooden spoon, until the liquid reduces by half and becomes glossy and syrupy.
- 6Remove the skillet from heat and whisk in the salted butter until fully incorporated and the sauce is smooth. Strain the sauce through a fine-mesh strainer into a bowl, discarding the solids, and let cool for 5 minutes.
- 7Thinly slice the pork roast against the grain into 8 equal portions and divide evenly into 8 airtight containers while the pork is still warm, then top each portion with the port wine sauce.
- 8Seal the containers and refrigerate for up to 4 days. Reheat gently in a skillet over medium heat for 3–4 minutes or in a microwave for 90–120 seconds before serving.
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
AI Swap Engine
Swap any ingredient and get recalculated macros instantly.
Set your goal to unlock — free, 30 secondsCommon questions
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.
More like this
Slow Cooker Beef Pasta
Slow Cooker · 10 servings
