Sweet-and-Spicy Pork Tenderloin
Pear-Almond-Spinach Salad
Ingredients
- 2 lb pork tenderloins
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- ¼ cup olive-oil mayonnaise
- 2 Tbsp honey
- 2 Tbsp spicy barbecue sauce (such as Stubb's)
- 1 Tbsp yellow mustard
- 1 tsp fresh lemon juice
Instructions
- Preheat oven to 425°F. Rub pork with salt and pepper. Cook pork in hot oil in a large cast-iron or ovenproof skillet over medium-high heat 5 minutes or until browned on all sides.
- 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 before slicing.
- Meanwhile, combine mayonnaise, honey, barbecue sauce, mustard, and lemon juice. Serve sauce with pork.
Side Dish Ingredients
- 2 (5-oz) pkg baby spinach
- 2 red pears, thinly sliced
- ½ cup glazed almonds, coarsely chopped
- ½ cup sweetened dried cranberries
- ½ cup refrigerated Champagne vinaigrette
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
270
|
255
|
525
|
| Fat (g) | 12 | 16 | 28 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 32 | 3 | 35 |
| Carb (g) | 7 | 27 | 34 |
| Fiber (g) | 2 | 4 | 6 |
| Sodium (mg) | 404 | 141 | 545 |
Quick & Healthy Meal Plan
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