Pork Tenderloin with Thyme Pan Sauce
Balsamic Vegetables
Ingredients
- 2 (1-lb) pork tenderloins, trimmed
- 3 Tbsp olive oil
- ½ cup finely chopped onion
- ½ cup white wine
- 1¾ cups chicken broth
- 1 Tbsp chopped fresh thyme
- 3 Tbsp cold butter
Instructions
- Preheat oven to 425°F. Season pork lightly with salt and pepper. Cook pork in hot oil in a large ovenproof skillet over medium-high heat 4 minutes per side or until browned. Transfer skillet to oven.
- Bake 12 minutes or until a meat thermometer inserted in pork reads 145°F. Remove pork from skillet; cover and keep warm.
- Cook onion in same skillet over medium heat 3 minutes. Add wine, and cook 1 minute, scraping skillet to loosen browned bits.
- Add broth; bring to a boil, reduce heat, and simmer until reduced by half. Stir in thyme and butter.
- Slice pork. Spoon sauce over pork.
Side Dish Ingredients
- 1 Tbsp chopped fresh thyme
- 2 Tbsp balsamic vinegar
- 1 tsp garlic salt
- ¾ lb zucchini, cut into wedges
- ¾ lb yellow squash, cut into wedges
- 1 red onion, cut into wedges
- ¼ cup olive oil
- 2 carrots, cut into sticks
Side Dish Instructions
- Bake 20 minutes or until vegetables are tender and golden brown. Drizzle with vinegar; toss.
- Arrange vegetables in a single layer on 2 foil-lined rimmed baking sheets.
- Preheat oven to 425°F. Toss together zucchini, yellow squash, carrots, onion, oil, thyme, and garlic salt in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
277
|
115
|
392
|
| Fat (g) | 16 | 9 | 25 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 31 | 2 | 33 |
| Carb (g) | 1 | 7 | 8 |
| Fiber (g) | 0 | 2 | 2 |
