Lemon Pork Tenderloin
Quinoa and Snap Pea Salad
- 1 (1-lb) pork tenderloin, trimmed
- 1½ tsp lemon herb seasoning
- 1 clove garlic, minced
- 1 Tbsp olive oil
- Preheat oven to 400°F. Rub pork with lemon-herb seasoning, garlic, and desired amount of pepper.
- Brown pork on all sides in hot oil in a large cast-iron or other ovenproof skillet over medium-high heat 5 minutes. Transfer skillet to oven.
- Bake 15 minutes or until a thermometer reads 145 degrees. Let stand 3 minutes before slicing.
- ¾ cup red quinoa
- ½ clove garlic, minced
- 1½ tsp olive oil
- 1¼ cups water
- 1 (8-oz) pkg sugar snap peas
- 3 Tbsp refrigerated lemon vinaigrette
- 2 Tbsp sliced almonds
- 2 Tbsp chopped fresh parsley
- Cook quinoa and garlic in hot oil in a medium saucepan over high heat 1 minute.
- Add water, and bring mixture to a boil. Cover, reduce heat to low, and simmer 15 minutes or until liquid is absorbed.
- Meanwhile, steam peas according to package directions.
- Transfer quinoa to a medium bowl; stir in peas, vinaigrette, nuts, and parsley.
|
Main |
Side |
Total |
| Servings |
3
|
3
|
|
| Fat (g) |
8 |
12 |
20 |
| Sat. Fat (g) |
2 |
1 |
3 |
| Protein (g) |
29 |
9 |
38 |
| Carb (g) |
0 |
36 |
36 |
| Fiber (g) |
0 |
6 |
6 |
| T. Sugs (g) |
0 |
8 |
8 |
| A. Sugs (g) |
0 |
1 |
1 |
