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Honey-Balsamic Pork Tenderloin

Arugula and New Potato Salad
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Ingredients

  • ⅓ cup balsamic vinegar
  • 3 Tbsp honey
  • 3 Tbsp olive oil
  • 1½ Tbsp grainy Dijon mustard
  • 2 pork tenderloins (2 lb)
  • Chopped fresh rosemary (optional)

Instructions

  1. Combine vinegar, honey, oil, mustard, and pork in a gallon-size zip-top plastic bag; seal and chill 30 minutes.
  2. Preheat oven to 400°F. Remove pork from marinade, reserving marinade. Bring half of marinade to a simmer in a saucepan; cook 3 minutes or until reduced by half.
  3. Place pork on a rimmed baking sheet lined with foil; brush with remaining half of marinade.
  4. Bake pork 25 minutes or until a meat thermometer reads 145°F, brushing with reduced marinade after 15 minutes of baking. Let pork stand 10 minutes before slicing. Serve sprinkled with rosemary, if desired.

Side Dish Ingredients

  • 1½ lb new potatoes, quartered
  • 6 Tbsp extra virgin olive oil
  • 3 Tbsp lemon juice
  • 1 (5-oz) pkg baby arugula
  • 8 green onions, sliced

Side Dish Instructions

  1. Bring potatoes, 1 tsp salt, and water to cover to a boil in a pot over medium-high heat; cook 10 minutes or until potatoes are tender when pierced with a fork.
  2. Drain and rinse potatoes under cold water. Whisk together oil, lemon juice, and salt and pepper to taste in a serving bowl. Add potatoes, arugula, and onions; toss.

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