Super Fast
Balsamic Pork and Sweet Potatoes
Kale-Arugula Salad with Apples and Pecans
Ingredients
- ¾ lb pork tenderloin, trimmed
- 2 Tbsp olive oil, divided
- 1 (12-oz) pkg cubed sweet potatoes
- 3 sprigs fresh rosemary (or use 1 tsp dried)
- 1 Tbsp balsamic vinegar
- ½ Tbsp Dijon mustard
- ½ Tbsp honey
Instructions
- Preheat oven to 450°F.
- Season pork with salt and pepper; heat ½ Tbsp olive oil in a large skillet over medium-high heat.
- Cook pork, 5 minutes per side or until browned; transfer to a rimmed baking sheet.
- Toss sweet potatoes with remaining 1½ Tbsp oil. Season with salt and pepper; arrange potatoes and rosemary around pork.
- Whisk together vinegar, mustard and honey; brush over pork.
- Bake 15 minutes or until pork reaches 145°F on a meat thermometer and potatoes are tender.
Side Dish Ingredients
- 1 (6-oz) pkg chopped baby kale and arugula
- ¼ cup chopped toasted pecans
- 1 Honeycrisp apple, thinly sliced
- 3 Tbsp favorite vinaigrette
Side Dish Instructions
- Toss together all ingredients in a bowl just before serving.
30 Minute Meals Meal Plan
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