Blueberry-Balsamic Pork Tenderloin
Spinach and Wild Rice Pilaf
Ingredients
- 2 lb pork tenderloin
- ½ tsp plus ⅛ tsp kosher salt, divided
- ½ tsp pepper
- 1 Tbsp olive oil
- 1 cup blueberries
- 1 Tbsp jarred minced garlic
- 1½ Tbsp honey
- ½ cup balsamic vinegar
Instructions
- Preheat oven to 425°F. Sprinkle pork with ½ tsp each salt and pepper. Cook in hot oil in a large cast-iron skillet over medium-high heat 5 minutes or until browned, turning often.
- Carefully transfer pan to oven, and bake 10 to 15 minutes or until a meat thermometer inserted into thickest portion reads 145°F. Let stand 5 minutes.
- Meanwhile, bring blueberries, garlic, honey, vinegar, and ⅛ tsp salt to a boil in a medium saucepan over medium-high heat.
- Reduce heat to medium; simmer 8 to 10 minutes or until reduced by half and thickened enough to coat the back of a spoon. Slice pork; drizzle with sauce.
Side Dish Ingredients
- 2 (4-oz) pkg boil-in-bag multigrain medley rice mix (such as Minute)
- ½ cup chopped pecans
- 1 (5-oz) pkg baby spinach
- 3 Tbsp olive oil
- 1 Tbsp red wine vinegar
- 1 tsp Dijon mustard
- ½ tsp kosher salt
Side Dish Instructions
- Cook rice according to package directions.
- Toast nuts in a dry skillet over medium heat 2 to 4 minutes or until fragrant.
- Stir spinach, oil, vinegar, mustard, and salt into warm rice. Sprinkle with nuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
229
|
269
|
498
|
| Fat (g) | 6 | 15 | 21 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 30 | 5 | 35 |
| Carb (g) | 12 | 31 | 43 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 269 | 211 | 480 |
Quick & Healthy Meal Plan
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