Apple-Salsa-Topped Pork Tenderloin
Potato-Arugula Salad with Mustard Vinaigrette
Ingredients
- 2 (1-lb) pork tenderloin
- 6 cloves garlic, minced
- 2 Tbsp chopped fresh rosemary
- 3 Tbsp olive oil, divided
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- 3 organic Honeycrisp apples, chopped
- ¼ cup chopped red onion
- 2 Tbsp honey
- 2 Tbsp apple cider vinegar
Instructions
- Preheat oven to 425°F. Rub pork with garlic, rosemary, 2 Tbsp oil, and ½ 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 apples, onion, honey, vinegar, and ¼ tsp each salt and pepper in a small skillet. Cook over medium heat, stirring occasionally, 5 minutes or until apples are tender.
- Slice pork, and serve with salsa.
Side Dish Ingredients
- 1½ lb organic baby yellow creamer potatoes
- 3 Tbsp extra virgin olive oil
- 2 Tbsp apple cider vinegar
- 1½ Tbsp whole-grain mustard
- 1 tsp honey
- ¼ tsp salt
- ¼ tsp pepper
- 1 (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.
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