Apricot-Glazed Pork Tenderloin
Spinach, Beet and Avocado Salad
Ingredients
- ½ cup all-natural apricot preserves
- 1 Tbsp apple cider vinegar
- 1 Tbsp low-sodium soy sauce
- 1 Tbsp grainy Dijon mustard
- 2 (1-lb) pork tenderloins, trimmed
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to 425°F.
- Whisk together apricot preserves, vinegar, soy sauce, and mustard.
- Place pork tenderloins on a greased pan, and sprinkle with salt and pepper.
- Bake pork 20 to 25 minutes or until a thermometer reads 145°F, turning occasionally and basting with apricot mixture.
Side Dish Ingredients
- 1 (10-oz) pkg baby spinach
- 2 avocados, pitted and sliced
- 1 (8-oz) pkg cubed steamed baby beets
- 1 Tbsp fresh lemon juice
- 1 tsp grainy Dijon mustard
- 1 tsp honey
- 3 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Divide spinach among 6 salad plates.
- Arrange avocado and beets over spinach.
- Combine lemon juice, mustard, honey, oil, salt and pepper in a screw-top jar.
- Cover jar, and shake well; drizzle over salads.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
230
|
200
|
430
|
| Fat (g) | 4 | 17 | 21 |
| Sat. Fat (g) | 1 | 2.5 | 3.5 |
| Protein (g) | 32 | 3 | 35 |
| Carb (g) | 18 | 12 | 30 |
| Fiber (g) | 0 | 6 | 6 |
| Sodium (mg) | 440 | 160 | 600 |
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