Chili-Rubbed Pork Tenderloin
Spinach Salad with Tomatoes and Avocado
Wine Recommendation
19 Crimes Red Blend
Ingredients
- 1 Tbsp chili powder
- 2 tsp ground cumin
- ½ tsp salt
- ½ tsp pepper
- 2 lb pork tenderloin, trimmed
- 2 Tbsp olive oil
- 2 Tbsp honey
- 1 Tbsp lime juice
Instructions
- Preheat oven to 400°F. Rub chili powder, cumin, salt, and pepper all over pork. Cook pork, in batches if necessary, in hot oil in a large ovenproof skillet over medium-high heat 4 minutes per side until browned.
- Transfer skillet to oven, and bake pork 10 minutes or until a meat thermometer reads 145°F. Let stand 3 minutes before slicing.
- Stir together honey and lime juice. Drizzle sauce over pork.
Side Dish Ingredients
- ¼ cup olive oil
- 1 Tbsp red wine vinegar
- 1 tsp honey
- ¼ tsp salt
- 1 clove garlic, minced
- 1 (5-oz) pkg baby spinach
- 4 Roma tomatoes, cut into wedges
- 2 avocados, sliced
Side Dish Instructions
- Whisk together oil, vinegar, honey, salt, and garlic in a bowl. Add spinach, tomatoes, and avocado; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
233
|
172
|
405
|
| Fat (g) | 8 | 16 | 24 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 32 | 2 | 34 |
| Carb (g) | 7 | 7 | 14 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 314 | 120 | 434 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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