Herb-Crusted Pork Tenderloin

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1 whole garlic head

6 medium shallots, quartered (about 1/4 pound)

2 tablespoons butter, divided

1 (1-pound) pork tenderloin, trimmed

1 1/4 teaspoons chopped fresh thyme, divided

3/4 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

2 cups (1/2-inch) cubed peeled sweet potato

1 1/4 cups sliced cremini mushrooms

1/2 cup fat-free, less-sodium chicken broth

1/3 cup dry white wine

3 cups baby spinach

3 cups trimmed arugula

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