Balsamic Pork Tenderloin
Broccoli-Cheddar "Rice" Cups
Ingredients
- 4 cloves garlic, minced
- 2 Tbsp balsamic vinegar
- 2 Tbsp low-sodium soy sauce
- ⅓ cup olive oil
- 2 tsp Dijon mustard
- 1 lb pork tenderloin, cut into 2-inch medallions
Instructions
- Combine garlic, vinegar, soy sauce, oil, mustard, and pork in a large zip-top bag; seal bag. Chill 4 hours or overnight.
- Preheat oven to 400°F. Place pork medallions on a baking sheet rubbed with oil. Discard marinade.
- Bake 15 minutes or until a meat thermometer inserted reads 145°F; let stand 3 minutes.
Side Dish Ingredients
- 1½ (10-oz) pkg frozen riced cauliflower
- 1 (12-oz) pkg frozen broccoli florets, thawed
- ¼ cup Ranch dressing
- 2 large eggs, lightly beaten
- 1 cup shredded Cheddar cheese, divided
- ¼ tsp kosher salt
Side Dish Instructions
- Cook cauliflower in microwave according to package directions; cool.
- Process cooled cauliflower, broccoli, Ranch dressing, eggs, ½ cup cheese, and salt in a food processor until finely chopped.
- Grease 8 cups in a standard muffin pan. Press mixture into 8 portions in muffin pan. Top with ½ cup cheese.
- Bake at 375°F for 20 to 25 minutes.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
224
|
278
|
502
|
| Fat (g) | 13 | 20 | 33 |
| Sat. Fat (g) | 3 | 7 | 10 |
| Protein (g) | 24 | 14 | 38 |
| Carb (g) | 1 | 9 | 10 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 204 | 755 | 959 |
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