Mustard-Roasted Pork Tenderloin and New Potatoes
Sautéed Fennel and Red Onion
Ingredients
- 1¾ lb pork tenderloins
- ¾ tsp salt
- ¾ tsp pepper, divided
- 3 Tbsp olive oil, divided
- 2 lb organic new potatoes, cut in half
- 3 Tbsp grainy Dijon mustard
- 3 cloves garlic, minced
- 1 Tbsp chopped fresh or dried rosemary
Instructions
- Preheat oven to 375°F.
- Sprinkle pork with ½ tsp each salt and pepper.
- Heat 1 Tbsp oil in a large nonstick skillet; brown pork on all sides, about 6 minutes.
- Place pork in a roasting pan.
- Toss potatoes with remaining 2 Tbsp oil, ¼ tsp each salt and pepper; place around pork.
- Stir together mustard, garlic and rosemary; brush over pork.
- Bake 15 to 20 minutes or until a meat thermometer inserted in thickest portion of pork registers 145°F and potatoes are tender.
- Let pork rest 10 minutes before slicing.
Side Dish Ingredients
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1 red onion, cut in half and sliced
- 2 fennel bulbs, cored and thinly sliced
- Juice and rind of 1 orange
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Heat oil in a large nonstick skillet over medium-high heat; add garlic, onion, and fennel.
- Sauté 10 minutes or until tender; stir in orange juice, orange rind, salt and pepper.
- Cook 3 minutes longer or until liquid is almost evaporated.
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