Maple-Dijon Pork Tenderloin
Butternut Squash with Pecans and Sage
Ingredients
- ½ (18.4-oz) pkg pork tenderloin, trimmed
- 2 Tbsp Dijon mustard
- 1½ tsp maple syrup
- ½ tsp dried crushed rosemary (or use 2 tsp chopped fresh)
- ⅛ tsp pepper
Instructions
- Preheat oven to 450°F. Place pork on a broiler pan coated with cooking spray.
- Combine mustard, syrup, rosemary, and pepper in a bowl; brush over pork.
- Bake 20 to 25 minutes or until a meat thermometer reads 145°F. Let stand 3 minutes before slicing.
Side Dish Ingredients
- 2 Tbsp chopped pecans
- 1 (12-oz) pkg peeled, cubed butternut squash
- 1 Tbsp vegetable oil
- ¾ tsp dried sage
- ¼ tsp pepper, divided
- ⅛ tsp salt, divided
- 2 cups broccoli florets
Side Dish Instructions
- Toast nuts in a dry skillet over medium heat 2 to 3 minutes or until fragrant.
- Sauté squash in hot oil in a large nonstick skillet over medium-high heat 7 to 9 minutes or until crisp-tender. Toss with nuts, sage, ⅛ tsp pepper, and dash of salt.
- Meanwhile, cook broccoli according to package directions. Sprinkle with ⅛ tsp pepper and dash of salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
329
|
137
|
466
|
| Fat (g) | 5 | 8 | 13 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 52 | 3 | 55 |
| Carb (g) | 7 | 17 | 24 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 853 | 114 | 967 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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