Oven Baked
Pork Tenderloin with Bacon Cream Sauce
Roasted Potatoes and Cranberry Spinach Salad
Ingredients
- 2 (1-lb) pork tenderloins, trimmed
- ½ tsp salt
- ½ tsp pepper
- 6 slices center cut bacon, chopped
- 2 shallots, diced
- ¾ cup heavy cream
- ¾ cup less sodium chicken broth
- ½ cup chopped fresh parsley
Instructions
- Preheat oven to 425°F. Place pork on a foil-lined rimmed baking sheet; sprinkle with salt and pepper.
- Bake 20 to 22 minutes or until a meat thermometer inserted reads 145°F. Let stand 3 minutes before slicing.
- Meanwhile, cook bacon in a large skillet over medium heat 6 to 8 minutes or until crisp. Remove from skillet, reserving drippings in skillet.
- Add shallots to drippings in skillet; cook over medium-high heat 3 minutes or until slightly tender. Reduce heat to medium, add cream and broth, and cook 6 to 8 minutes or until thickened. Stir in bacon and parsley. Serve sauce with pork.
Side Dish Ingredients
- 1½ tsp garlic powder
- ½ tsp salt
- 6 Tbsp olive oil
- ½ tsp pepper
- ½ cup chopped fresh parsley
- ⅓ cup olive oil vinaigrette
- 1 (10-oz) pkg spinach
- 1½ lb small red potatoes, halved
- ½ cup sweetened dried cranberries
Side Dish Instructions
- Preheat oven to 425°F. Toss together potatoes, oil, garlic powder, salt, and pepper on a large rimmed baking sheet; spread in a single layer.
- Bake 20 minutes or until browned and tender, stirring halfway through baking. Sprinkle with parsley.
- Meanwhile, toss together spinach, cranberries, and vinaigrette in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
339
|
296
|
635
|
| Fat (g) | 21 | 18 | 39 |
| Sat. Fat (g) | 10 | 3 | 13 |
| Protein (g) | 34 | 4 | 38 |
| Carb (g) | 3 | 32 | 35 |
| Fiber (g) | 1 | 4 | 5 |
| T. Sugs (g) | 2 | 12 | 14 |
| A. Sugs (g) | 0 | 8 | 8 |
