Rosemary-Dijon Pork Tenderloin
Almond, Raisin, and Olive "Couscous"
Ingredients
- 3 Tbsp Dijon mustard
- 1½ tsp dried crushed rosemary
- ¾ tsp garlic powder
- ¼ tsp cayenne pepper
- 2 lb pork tenderloin
Instructions
- Preheat oven 425°F. Stir together mustard, rosemary, garlic powder, and cayenne pepper; rub over pork. Place pork in a baking pan. Let stand 15 minutes.
- Bake 25 minutes or until a meat thermometer registers 145°F.
- Let stand 5 minutes before slicing.
Side Dish Ingredients
- 2 (16-oz) pkg cauliflower crumbles (such as Green Giant)
- 3 Tbsp olive oil
- 2 cloves garlic, minced
- ½ cup sliced almonds
- ½ cup chopped pitted green olives
- ½ cup golden raisins
Side Dish Instructions
- Preheat oven to 425°F. Combine cauliflower, oil, and garlic in a roasting pan. Bake 15 to 20 minutes or until browned, stirring once.
- Meanwhile, toast nuts in a dry skillet over medium-high heat 4 to 6 minutes or until fragrant. Stir nuts, olives, and raisins into cauliflower mixture before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
167
|
169
|
336
|
| Fat (g) | 3 | 12 | 15 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 30 | 2 | 32 |
| Carb (g) | 1 | 14 | 15 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 257 | 210 | 467 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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