Roasted Pepper Pork Tenderloin
Roasted Salt-and-Pepper Broccolini
Wine Recommendation
Meiomi Pinot Noir
Ingredients
- 1 Tbsp Montreal seasoning
- ½ tsp ground cumin
- ¼ tsp smoked paprika (or use regular)
- 1 (1-lb) pork tenderloin
- 1 Tbsp olive oil, divided
- 3 Tbsp water
- ½ cup roasted red peppers, drained and finely chopped
- 1 Roma tomato, chopped
- 1 Tbsp balsamic vinegar
Instructions
- Preheat oven to 425°F. Combine Montreal seasoning, cumin, and paprika; rub over pork.
- Cook pork in ½ Tbsp hot oil in a large oven-proof skillet over medium-high heat 4 to 5 minutes or until browned on all sides.
- Transfer skillet to oven, and bake 15 minutes or until a meat thermometer reads 145°F.
- Transfer pork to a cutting board, reserving drippings in skillet. Add water, ½ Tbsp oil, red peppers, tomato, and vinegar to drippings; stir to loosen browned bits.
- Return skillet to oven; bake 3 minutes or until thoroughly heated.
- Slice pork, and serve with roasted pepper sauce.
Side Dish Ingredients
- 1 lb Broccolini, trimmed
- 1 Tbsp olive oil
- ¼ tsp kosher salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Toss together all ingredients on a rimmed baking sheet; spread in a single layer. Bake 12 to 15 minutes or until browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
210
|
103
|
313
|
| Fat (g) | 8 | 5 | 13 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 30 | 5 | 35 |
| Carb (g) | 3 | 11 | 14 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 903 | 205 | 1108 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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