Cuban Pork Tenderloin
Black Bean and Mango Salad
Ingredients
- 2 (1-lb) pork tenderloins, trimmed
- 6 oz thinly sliced lower-sodium honey ham
- 6 stacker-sliced dill pickles
- 3 cups angel hair coleslaw
- 2 Tbsp olive oil
- ¼ cup Dijon mustard
- ¼ cup honey
- 1 Tbsp rice vinegar
Instructions
- Preheat oven to 400°F. Butterfly pork by cutting lengthwise down center of each tenderloin and opening pork like a book.
- Line each tenderloin with ham slices, pickles, and coleslaw. Bring sides of pork together and tie at 2-inch intervals with kitchen string.
- Cook pork in hot oil in a large skillet over medium-high heat 5 minutes per side or until browned. Transfer pork to a rimmed baking sheet.
- Bake 20 minutes or until a meat thermometer inserted in thickest portion registers 145°F.
- Stir together Dijon, honey, and vinegar; serve with pork.
Side Dish Ingredients
- 2 (15.5-oz) cans black beans, drained and rinsed
- 2 (6-oz) containers sliced mango (see Note)
- ¼ cup chopped fresh cilantro
- 2 Tbsp extra virgin olive oil
- 1 Tbsp lime juice
- 1 tsp ground cumin
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Combine beans and mango in a serving bowl.
- Whisk together cilantro, oil, lime juice, cumin, salt, and pepper; pour over bean mixture, and toss to coat.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
305
|
140
|
445
|
| Fat (g) | 9 | 5 | 14 |
| Sat. Fat (g) | 2 | 0.5 | 2.5 |
| Protein (g) | 41 | 5 | 46 |
| Carb (g) | 16 | 20 | 36 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 669 | 370 | 1039 |
Low Calorie Meal Plan
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