Apple-Salsa-Topped Pork Tenderloin
Potato-Arugula Salad with Mustard Vinaigrette
Ingredients
- 1 (1-lb) pork tenderloin
- 3 cloves garlic, minced
- 1 Tbsp chopped fresh rosemary
- 1½ Tbsp olive oil
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 1 large Honeycrisp apple, chopped
- 2 Tbsp chopped red onion
- 1 Tbsp brown sugar
- 1 Tbsp apple cider vinegar
Instructions
- Preheat oven to 425°F. Rub pork with garlic, rosemary, and oil; sprinkle with ¼ tsp each salt and pepper.
- Bake, uncovered, 20 minutes or until a meat thermometer reads 145°F, turning occasionally. Let stand 5 minutes.
- Meanwhile, combine apple, onion, sugar, vinegar, and ¼ tsp each salt and pepper in a small skillet. Cook over medium heat, stirring occasionally, 5 minutes or until apple is tender.
- Slice pork, and serve with salsa.
Side Dish Ingredients
- ½ (1.5-lb) pkg baby yellow creamer potatoes (such as The Little Potato Company)
- 1½ Tbsp extra virgin olive oil
- 1 Tbsp apple cider vinegar
- 2 tsp whole-grain mustard
- ½ tsp honey
- ⅛ tsp salt
- ⅛ tsp pepper
- ½ (5-oz) pkg arugula
Side Dish Instructions
- Cook potatoes in a microwave-safe bowl with water to cover at HIGH 5 minutes or until tender. Drain. Cool 15 minutes.
- Meanwhile, whisk together oil, vinegar, mustard, honey, salt, and pepper in a large bowl.
- Combine potatoes and arugula. Drizzle with mustard mixture, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
288
|
158
|
446
|
| Fat (g) | 10 | 7 | 17 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 32 | 3 | 35 |
| Carb (g) | 16 | 23 | 39 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 471 | 207 | 678 |
Quick & Healthy Meal Plan
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