Roasted Pork Tenderloin and Belgian Endive
Wilted Spinach
Ingredients
- 1½ Tbsp olive oil, divided
- 1 Tbsp white balsamic vinegar
- 1 tsp kosher salt, divided
- 6 large shallots, halved
- 3 heads Belgian endive, quartered lengthwise
- 2 tsp finely chopped fresh rosemary
- 1½ tsp lemon zest
- 1½ tsp lemon juice
- ½ tsp fennel seeds, crushed
- 3 cloves garlic, minced
- 1½ lb pork tenderloin
Instructions
- Preheat oven to 475°. Combine 1 Tbsp oil, vinegar, ½ tsp salt, shallots, and endive in a roasting pan.
- Combine ½ Tbsp oil, ½ tsp salt, rosemary, lemon zest, lemon juice, fennel seeds, and garlic in a small bowl; rub all over pork. Arrange pork on vegetables.
- Bake 20 minutes or until a meat thermometer reads 145°F. Let pork stand 10 minutes before slicing.
Side Dish Ingredients
- 2 Tbsp olive oil
- 2 Tbsp low-sodium chicken broth
- 2 (10-oz) pkg baby spinach
- 1 tsp apple cider vinegar
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp garlic powder
Side Dish Instructions
- Heat oil and broth in a large skillet over medium heat.
- Add spinach, vinegar, salt, pepper, and garlic powder; cook 4 to 5 minutes or until spinach is wilted.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
186
|
63
|
249
|
| Fat (g) | 6 | 5 | 11 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 25 | 2 | 27 |
| Carb (g) | 8 | 4 | 12 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 386 | 268 | 654 |
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