Dijon-and-Thyme Grilled Pork Tenderloin
Lemon-Herb Rice and Sugar Snap Pea Toss
Ingredients
- 2 Tbsp olive oil
- 2 Tbsp Dijon mustard
- 2 Tbsp honey
- 1 tsp salt
- 2 tsp chopped fresh thyme
- ½ tsp pepper
- 2 lb pork tenderloin
Instructions
- Preheat grill to medium-high heat. Combine first 6 ingredients in a small bowl. Rub paste over pork.
- Grill pork, covered, 12 to 15 minutes or until a meat thermometer inserted into thickest portion reads 145°F, turning every 2 minutes. Let stand 5 minutes before slicing.
Side Dish Ingredients
- 2 (8.8-oz) pouches microwavable brown rice
- 1 (8-oz) pkg sugar snap peas
- ½ cup shredded carrots
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- 2 Tbsp chopped fresh parsley
Side Dish Instructions
- Cook rice and sugar snap peas according to package directions. Cut sugar snap peas into 1-inch pieces.
- Combine rice, sugar snap peas, and remaining ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
231
|
203
|
434
|
| Fat (g) | 8 | 6 | 14 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 32 | 4 | 36 |
| Carb (g) | 6 | 27 | 33 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 588 | 207 | 795 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
