Pork Tenderloin with Chimichurri
Easy Roasted Carrots
Ingredients
- 2 (18.4-oz) pork tenderloins
- ½ tsp salt, divided
- ½ tsp black pepper, divided
- ¾ cup chopped fresh flat-leaf parsley
- 5 Tbsp olive oil
- 3 Tbsp red wine vinegar
- 2 Tbsp chopped fresh oregano
- 1 tsp crushed red pepper
- 4 cloves garlic, minced
Instructions
- Preheat oven to 425°F. Place pork on a rimmed baking sheet; sprinkle with ¼ tsp each salt and pepper.
- Bake 20 to 22 minutes or until a meat thermometer inserted reads 145°F. Let stand 3 minutes before slicing.
- Meanwhile, combine parsley, oil, vinegar, oregano, red pepper, ¼ tsp salt, ¼ tsp black pepper, and garlic. Serve sauce with pork.
Side Dish Ingredients
- 1½ (16-oz) pkg baby carrots, halved lengthwise
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- ¼ tsp salt
- ¼ tsp pepper
- 2 Tbsp chopped fresh flat-leaf parsley
- 1 Tbsp chopped fresh oregano
Side Dish Instructions
- Preheat oven to 425°F. Combine carrots, oil, garlic, salt, and pepper on a rimmed baking sheet; spread in a single layer.
- Bake 20 to 25 minutes or until carrots are tender. Sprinkle with parsley and oregano.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
299
|
89
|
388
|
| Fat (g) | 15 | 5 | 20 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 37 | 1 | 38 |
| Carb (g) | 2 | 12 | 14 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 291 | 176 | 467 |
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