Pork Tenderloin with Kale Pesto
Roasted Garlic Carrots
Ingredients
- 2 (1-lb) pork tenderloin
- 6 Tbsp extra virgin olive oil, divided
- ¼ cup chopped pecans
- 1 lemon
- ½ cup freshly shredded Parmesan cheese
- 2 cloves garlic
- 2 cups baby kale-spinach blend
Instructions
- Preheat oven to 425°F. Sprinkle pork lightly with salt and pepper. Cook in 2 Tbsp hot oil in a large cast-iron skillet over medium-high heat 5 minutes or until browned, turning often.
- Carefully transfer skillet 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, cook nuts in a nonstick skillet over medium-low heat until fragrant. Grate zest from lemon to equal 1 tsp and squeeze juice to equal 1 Tbsp.
- Process nuts, cheese, ¼ cup oil, lemon zest, lemon juice, garlic, and kale in a food processor until smooth. Season with salt and pepper to taste. Serve pesto with pork.
Side Dish Ingredients
- 2 (12-oz) pkg rainbow baby carrots
- 3 Tbsp minced garlic
- 2 Tbsp olive oil
- 1 Tbsp fresh lemon juice
- ¼ cup chopped fresh parsley
Side Dish Instructions
- Preheat oven to 425°F. Halve larger carrots lengthwise. Toss carrots, garlic, oil, lemon juice, and desired amount of salt and pepper on a greased rimmed baking sheet.
- Bake 20 to 25 minutes or until tender; toss with parsley.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
353
|
94
|
447
|
Low Carb Meal Plan
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