Pork Tenderloin with Pomegranate-Molasses Glaze
Roasted Radishes and Carrots
Ingredients
- 3 Tbsp pomegranate molasses
- 1 Tbsp olive oil
- ½ shallot, minced
- ½ tsp ground cumin
- 1 (1-lb) pork tenderloin
- ¼ tsp salt
- ¼ tsp pepper
- 1 green onion, chopped
Instructions
- Preheat oven to 425°F. Whisk together molasses, oil, shallot, and cumin. Place pork on a greased pan; brush with molasses mixture, and sprinkle with salt and pepper.
- Bake 20 to 25 minutes or until a meat thermometer inserted into thickest portion reads 145°F. Let stand 5 minutes before slicing. Sprinkle with green onion before serving.
Side Dish Ingredients
- 1 (12-oz) pkg baby carrots, halved
- 1 bunch radishes, trimmed and quartered
- 1½ Tbsp olive oil
- 1 Tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Toss together carrots, radishes, and oil on a greased rimmed baking sheet. Bake 20 minutes or until browned and tender.
- Add lemon juice, salt, and pepper to carrot mixture; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
241
|
81
|
322
|
| Fat (g) | 8 | 5 | 13 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 32 | 1 | 33 |
| Carb (g) | 9 | 10 | 19 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 288 | 285 | 573 |
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