Blueberry-Balsamic Pork Tenderloin
Arugula Greek Salad
Ingredients
- ¾ lb pork tenderloin
- ½ Tbsp olive oil
- ⅓ cup blueberries
- 1 clove garlic, minced
- ½ Tbsp honey
- 2½ Tbsp balsamic vinegar
Instructions
- Preheat oven to 425°F. Sprinkle pork lightly with salt and pepper. Cook in hot oil in a 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, and vinegar to a boil in a small saucepan over medium-high heat.
- Reduce heat to medium; simmer 12 to 15 minutes or until reduced by half and thickened enough to coat the back of a spoon. Season with salt and pepper to taste.
- Slice pork; drizzle with sauce.
Side Dish Ingredients
- 4 cups baby arugula
- 1 Tbsp olive oil
- ½ Tbsp balsamic vinegar
- 2 Tbsp crumbled feta cheese
- 1 Tbsp pitted kalamata olives
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
237
|
117
|
354
|
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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