Balsamic Pork and Sweet Potatoes
Sautéed Kale with Bacon
Ingredients
- 2 (1-lb) pork tenderloins, trimmed
- ¾ tsp salt
- ½ tsp pepper
- 3 Tbsp olive oil
- 2 (12-oz) pkg cubed sweet potatoes
- 4 sprigs fresh rosemary (or use 1 Tbsp dried)
- 2 Tbsp balsamic vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
Instructions
- Preheat oven to 425°F.
- Sprinkle pork with ½ tsp salt and ¼ tsp pepper; heat 1½ Tbsp olive oil in a large skillet over medium-high heat.
- Brown pork 5 minutes, turning on all sides; transfer to a large roasting pan.
- Toss sweet potatoes with remaining 1½ Tbsp oil, ¼ tsp salt, and ¼ tsp pepper; arrange on pan around pork.
- Add rosemary sprigs.
- Whisk together vinegar, mustard and honey; brush over pork.
- Bake 20 minutes or until pork reaches 145°F on a meat thermometer and potatoes are tender.
Side Dish Ingredients
- 3 slices center-cut bacon, chopped
- 1 Tbsp olive oil
- 2 (1-lb) pkg chopped kale
- ¼ cup low-sodium chicken broth
- 1 Tbsp balsamic vinegar
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook bacon in olive oil in a large deep skillet 6 minutes or until almost crisp.
- Add kale to pan in batches, adding more as it wilts; stir in broth, vinegar, salt and pepper.
- Simmer 5 minutes or until kale is tender and liquid is almost evaporated.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
340
|
110
|
450
|
| Fat (g) | 10 | 0 | 10 |
| Sat. Fat (g) | 2 | 5 | 7 |
| Protein (g) | 34 | 8 | 42 |
| Carb (g) | 27 | 14 | 41 |
| Fiber (g) | 4 | 5 | 9 |
| Sodium (mg) | 499 | 227 | 726 |
Quick & Healthy Meal Plan
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