Mojo-Roasted Pork Medallions
Pecan-Sage Butternut Squash and Buttered Peas
Ingredients
- ⅓ cup fresh orange juice
- ½ cup fresh lime juice
- 2 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp dried oregano
- ¼ tsp salt
- ⅛ tsp cayenne pepper
- 2 lb pork tenderloin, cut into 2-inch-thick medallions
Instructions
- Combine orange juice, lime juice, garlic, cumin, oregano, salt and cayenne pepper in a zip-top plastic freezer bag; add pork. Seal and chill 2 hours, turning once or twice.
- Preheat oven to 400°F. Remove pork from marinade; discard marinade. Arrange pork on a rimmed baking sheet.
- Bake 12 to 15 minutes or until done.
Side Dish Ingredients
- 2 (12-oz) pkg peeled, cubed butternut squash
- 1½ Tbsp vegetable oil
- ¼ cup chopped pecans
- 1½ tsp dried sage
- 2 cups frozen green peas
- 1 Tbsp butter
Side Dish Instructions
- Sauté squash in hot oil in a large nonstick skillet over medium-high heat 7 to 9 minutes or until crisp-tender. Toss with pecans and sage.
- Cook peas according to package directions; toss with butter.
- Sprinkle squash and peas with salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
170
|
170
|
340
|
Low Carb Meal Plan
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