Pork Tenderloin with Chimichurri

Easy Roasted Carrots
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Ingredients

  • 1 (18.4-oz) pork tenderloin
  • ¼ tsp salt, divided
  • ¼ tsp black pepper, divided
  • ⅓ cup chopped fresh flat-leaf parsley
  • 3 Tbsp olive oil
  • 1½ Tbsp red wine vinegar
  • 1 Tbsp chopped fresh oregano
  • ½ tsp crushed red pepper
  • 2 cloves garlic, minced

Instructions

  1. Preheat oven to 425°F. Place pork on a rimmed baking sheet; sprinkle with ⅛ tsp each salt and pepper.
  2. Bake 20 to 22 minutes or until a meat thermometer inserted reads 145°F. Let stand 3 minutes before slicing.
  3. Meanwhile, combine parsley, oil, vinegar, oregano, red pepper, ⅛ tsp salt, ⅛ tsp black pepper, and garlic. Serve sauce with pork.

Side Dish Ingredients

  • 1 (16-oz) pkg baby carrots, halved lengthwise
  • 1 Tbsp olive oil
  • 1 clove garlic, minced
  • ⅛ tsp salt
  • ⅛ tsp pepper
  • 1 Tbsp chopped fresh flat-leaf parsley
  • 2 tsp chopped fresh oregano

Side Dish Instructions

  1. Preheat oven to 425°F. Combine carrots, oil, garlic, salt, and pepper on a rimmed baking sheet; spread in a single layer.
  2. Bake 20 to 25 minutes or until carrots are tender. Sprinkle with parsley and oregano.

Nutritional Information

Main Side Total
Servings 3 3
Calories
319
105
424
Fat (g) 17 5 22
Sat. Fat (g) 3 1 4
Protein (g) 37 2 39
Carb (g) 2 15 17
Fiber (g) 0 4 4
Sodium (mg) 291 202 493

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