Balsamic Pork Tenderloin
Broccoli-Cheddar "Rice" Cups
Ingredients
- 2 cloves garlic, minced
- 1 Tbsp balsamic vinegar
- 1 Tbsp low-sodium soy sauce
- 3 Tbsp olive oil
- 1 tsp Dijon mustard
- ½ 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 before slicing.
Side Dish Ingredients
- 1 (10-oz) pkg frozen riced cauliflower
- ½ (12-oz) pkg frozen broccoli florets, thawed
- 2 Tbsp Ranch dressing
- 1 large egg, lightly beaten
- ½ cup shredded Cheddar cheese, divided
- ⅛ tsp kosher salt
Side Dish Instructions
- Cook cauliflower in microwave according to package directions; cool.
- Process cooled cauliflower, broccoli, Ranch dressing, egg, ¼ cup cheese, and salt in a food processor until finely chopped.
- Grease 4 cups in a standard muffin pan. Press mixture into 4 portions in greased cups in pan. Top with ¼ cup cheese.
- Bake at 375°F for 20 to 25 minutes.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
224
|
289
|
513
|
| Fat (g) | 13 | 20 | 33 |
| Sat. Fat (g) | 3 | 7 | 10 |
| Protein (g) | 24 | 15 | 39 |
| Carb (g) | 1 | 10 | 11 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 204 | 845 | 1049 |
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