Mustard-Roasted Pork Tenderloin and New Potatoes
Sautéed Fennel and Red Onion
Ingredients
- 1¾ lb pork tenderloins
- ¾ tsp salt
- ¾ tsp pepper, divided
- 3 Tbsp olive oil, divided
- 2 lb organic new potatoes, halved
- 3 Tbsp grainy Dijon mustard
- 3 cloves garlic, minced
- 1 Tbsp chopped fresh rosemary
Instructions
- Preheat oven to 375°F. Sprinkle pork with ½ tsp each salt and pepper.
- Heat 1 Tbsp oil in a large nonstick skillet; brown pork on all sides, about 6 minutes. Place pork in a roasting pan.
- Toss potatoes with 2 Tbsp oil and ¼ tsp each salt and pepper; place around pork.
- Stir together mustard, garlic, and rosemary; brush on pork.
- Bake 15 to 20 minutes or until a meat thermometer inserted in thickest portion of pork reads 145°F and potatoes are tender. Let stand 10 minutes before slicing.
Side Dish Ingredients
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1 red onion, halved and sliced
- 2 fennel bulbs, cored and thinly sliced
- ⅓ cup orange juice
- 2 Tbsp orange zest
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Heat oil in a large nonstick skillet over medium-high heat; add garlic, onion, and fennel.
- Sauté 10 minutes or until tender; stir in orange zest, juice, salt and pepper. Cook 3 minutes longer or until liquid is almost evaporated.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
320
|
81
|
401
|
| Fat (g) | 10 | 5 | 15 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 31 | 1 | 32 |
| Carb (g) | 25 | 10 | 35 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 569 | 236 | 805 |
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