Rosemary-Lemon Pork Tenderloin with Pan Sauce
Mandarin and Apple Spinach Salad and Roasted Potatoes
Ingredients
- 4 cloves garlic, minced
- 2 Tbsp chopped fresh rosemary
- 1 Tbsp lemon zest
- 2 Tbsp olive oil, divided
- 2 (1-lb) pork tenderloins, trimmed
- ½ cup beef broth
- ½ cup balsamic vinegar
- 2 Tbsp butter
- 2 Tbsp capers
Instructions
- Preheat oven to 425°F.
- Stir together garlic, rosemary, lemon zest, and 1 Tbsp oil; rub over pork and season with salt and pepper.
- Cook pork in 1 Tbsp hot oil in a large oven-safe skillet over medium-high heat, 3 minutes per side or until browned. Transfer skillet to oven, and bake 10 minutes.
- Remove pork from skillet; cover, and let stand 5 minutes.
- Add broth and vinegar to skillet; cook over medium-high heat, scraping browned bits with a spoon until mixture is reduced by half.
- Remove from heat; whisk in butter and capers. Serve sauce over pork.
Side Dish Ingredients
- 1 (24-oz) pkg roasted potatoes in garlic and olive oil
- 1 (10-oz) pkg spinach
- 1 (11-oz) can Mandarin oranges, drained
- 2 Granny Smith apples, cored and chopped
- ½ cup balsamic vinaigrette
Side Dish Instructions
- Bake potatoes according to package directions.
- Toss together spinach, oranges, and apples in a large bowl; drizzle with dressing.
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